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🍰 Crispy Rhubarb and Fig Crumble

249 kcal · 30 min · 4 servings

Ingredients

• 700 g rhubarb
• 70 g dried fig (4 dried figs)
• 100 g coconut blossom sugar
• 180 g whole wheat flour
• 1 tsp ground cinnamon
• 1 pinch salt
• 100 g yogurt butter (cold)
• 200 g plain yogurt (1.5% fat)
• 0.25 tsp vanilla powder

Instructions

1. 1. Wash the rhubarb thoroughly and let it drain.
2. 2. Remove the leaves and the tough end of the rhubarb.
3. 3. Cut the rhubarb into pieces about one centimeter wide.
4. 4. Place the rhubarb pieces into a baking dish.
5. 5. Spread the pieces evenly across the bottom of the dish.
6. 6. Remove the tough stems from the figs.
7. 7. Finely chop the figs.
8. 8. Take 30 grams of coconut blossom sugar.
9. 9. Mix the chopped figs with the sugar.
10. 10. Fold the fig mixture into the rhubarb in the dish.
11. 11. Put flour, cinnamon, and a pinch of salt into a mixing bowl.
12. 12. Add 80 grams of coconut blossom sugar to the flour mixture.
13. 13. Cut the yogurt butter into small cubes.
14. 14. Add the butter pieces to the flour mixture.
15. 15. Add one tablespoon of cold water.
16. 16. Process the ingredients quickly with a hand mixer and dough hooks to form crumbs.
17. 17. Preheat the oven to 200 degrees Celsius.
18. 18. Use the fan setting at 180 degrees or gas mark 3.
19. 19. Distribute the crumbs evenly over the rhubarb.
20. 20. Place the baking dish on the middle rack in the oven.
21. 21. Bake the casserole for about 40 minutes.
22. 22. Put yogurt, the remaining coconut blossom sugar, and vanilla powder into a bowl.
23. 23. Whip the mixture until creamy using the beaters of the hand mixer.
24. 24. Serve the creamy yogurt mixture together with the warm casserole.

Nutrition per serving

• kcal: 249
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 35 g