Rhubarb Crumb Casserole

Ingredients

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

Instructions

1. 1.

   Wash the rhubarb, drain, trim and cut into about 1 cm pieces. Place in a baking dish and spread out.

2. 2.

   Remove stems from the figs and finely chop them. Mix with 30 g coconut sugar and stir into the rhubarb.

3. 3.

   Combine flour, cinnamon, a pinch of salt and 80 g coconut sugar in a mixing bowl.

4. 4.

   Cut the butter into small pieces and add to the flour mixture with 1 tbsp cold water. Use a hand mixer’s dough hooks to quickly turn into crumbs.

5. 5.

   Spread the crumbs over the rhubarb. Bake on the middle rack in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 40 minutes.

6. 6.

   In a bowl mix the yogurt, remaining coconut sugar and vanilla powder; beat with a hand mixer until creamy. Serve over the rhubarb crumb casserole.