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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

Rhubarb Crumble Tart

Rhubarb Crumble Tart
Rhubarb Crumble Tart

Rhubarb has just come back into season so I have robbed some from my mums garden and will be giving lots of ideas on how to use rhubarb to its fullest! Theres a reason I have given a few different options for sweeteners and oils as its really down to your preference, I have tried using all and the overall difference is minimal its really whats available to you and whats already in the kitchen press! I had some stew left over and it was amazing as a porridge topping, so make sure you save a little!

Rhubarb Crumble Tart

Ingredients

Pastry

  • 300g ground almonds
  • 3 tbsp grass fed butter/palm shortening/vegan butter
  • tbsp tapioca flour- available in asian market, health food stores and some baking sections of supermarkets – its not 100 % needed but it definitely gives a better texture
  • 1 tbsp honey/maple

 

Rhubarb filling

  • 6 medium stalks of ruhbarb
  • 2 inch thumb of grated ginger
  • 1 orange
  • 3-4 tbsp honey/maple/coconut sugar
  • 1 tbsp tapioca flour* optional too thicken mix or chia seeds
  • 1 vanilla pod seeds/or tsp vanilla extract
  • 2 tbsp ground almond

 

Topping

  • 50 g ground almond
  • 50g flaked almonds
  • 2 tbsp melted coconut oil/grass fed butter/palm shortening
  • 2 tbsp melted honey/maple/coconut sugar
    (combine all ingredients using hands)

 

Method
  1. Preheat Oven 180°C
  2. In a food processor place all the pastry ingredients and mix until a smooth dough forms. Flatten and press dough down into a pastry dish making sure its even throughout.
  3. Place in the oven and bake for 12 minutes.
  4. In a saucepan place the chopped rhubarb, juice of an orange, zest of half an orange, vanilla, ginger and gently bring to boil, stirring continuously 3-4 minutes, turn the heat down and let simmer until the rhubarb has come apart.
  5. Stir in the honey, ground almond and tapioca/chia.
  6. Pour into the baked pastry case and sprinkle over the topping.
  7. Place in the oven for 25 minutes.

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