Rhubarb Crumble
Servings Prep Time
8slices 15minutes
Cook Time
Servings Prep Time
8slices 15minutes
Cook Time
  • 1 Cassava Butter Cookieor store bought
  • 3/4cup Ginger Rhubab Sauce
  • 1cup cassava flour
  • 1/4tsp salt
  • 1dash ground cardamon
  • 1dash ground cinnamon
  • 1dash ground nutmeg
  • 1tsp homemade vanillaor store bought
  • 1/2cup gheeor organic butter
Crust & filling
  1. Heat oven to 375 degrees. Press the cookie dough into an 8 X 8 (or thereabouts) baking dish or pie plate.
  2. Bake for 14 minutes until browned. Set aside to cook. Once cooled spread the Ginger Rhubarb Sauce over the cooled crust.
Crumble topping
  1. Make sure the ghee or the butter are cold. You can set it in the fridge while you mix the dry ingredients for the crumble.
  2. Whisk the cassava flour, salt, cinnamon and nutmeg in a medium bowl. Cut the ghee or butter into the dry ingredients.
  3. Halfway through, sprinkle the vanilla into the mixture. Then use your hands to continue mixing until the crumble is the size of pistachios and all the cassava flour is pressed into the ghee or butter.
  4. Sprinkle on top of the rhubarb filling and bake at 375 degrees or until the top browns.
  5. Serve warm with some Coconut Whipped Cream and taste the history!