400 grams chopped rhubarb (you don’t have to pre cook, or add water)

50 grams finely chopped crystallised ginger

2 tbsp agave syrup

75 grams ground almonds

50 grams ground coconut

50 gr flaxseed

50 grams caster sugar

75 grams butter

• Put Rhubarb in oven proof dish and poor over agar syrup and ginger.
• Sift dry ingredients into bowl (except sugar)
• Rub 65 grams of the butter into mixture until it resembles fine breadcrumbs, add sugar and mix
• Pour crumble mixture over rhubarb
• Pat down gently
• Cut remaining butter into cubes and add to top of crumble
• Put in an oven 180 fan for 40 minutes
• Serve with warm custard, cream or ice cream

Enjoy!
Wyn