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Strawberry rhubarb crumble with tonka


Peel the rhubarb and cut it into approx. 3 cm pieces. Clean and halve strawberries. Place fruit in an oven dish, and mix with the lemon juice, sugar and tonka bean.

For the crumbles, mix the sugar, oat flakes, flour, grated coconut and roughly chopped cashews with the warm coconut oil. Spread the whole thing evenly over the strawberries and rhubarb and place in the oven for 40 minutes with top and bottom heat. Enjoy warm with a scoop of ice cream.


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