Raspberry and rhubarb wasn't a flavour combo I'd thought of before, but researching this blog post has me absolutely dying to try it. I love crumble, and the addition of raspberry gives it a summery spin.

For a quick, easy summertime recipe, try this raspberry rhubarb fruit crumble. It's light, refreshing, easy to put together, and is the perfect accompaniment to a lazy evening spent outdoors with friends. And you can enjoy it knowing that this recipe is as healthy as it is delicious. With an extremely low FODMAP (what is a low FODMAP diet?) it's great for people with dietary issues that might be bothered by heavier summertime deserts.

Either for a get together with friends or a simple night in with the family, this is one summertime desert you don't want to miss out on.

Ingredients:
3 large rhubarb stalks
1 handful of Raspberries
21 grams Oats
21 grams Quinoa or Rice Flakes
21 grams Coconut Thread
1 Tablespoon Coconut Oil
1 Teaspoon cinnamon
Maple Syrup

Method
1. Chop the rhubarb stalks into thin slices. Try to cut the slices as uniformly as possible, so the rhubarb will cook evenly.

2. Drop the rhubarb into a large pan, and add enough water to coat the bottom. Heat the water to a boil, and let the rhubarb cook at a hard boil for at least 10 minutes. It's hard to over-cook rhubarb, but very easy to under-cook it - so when in doubt, let it cook a little longer. When the rhubarb is done, thecolour should be uniform and the rhubarb chunks should easily fall apart when pierced with a knife.

3. Once the rhubarb is done, turn off the heat, but leave the pan over the hot eye. Add in your raspberries and stir thoroughly. Allow the mixture to sit for 10 to 20 minutes, until the raspberries have dissolved and the mixture has thickened slightly.

4. While the mixture cools, combine all dry ingredients in a large mixing bowl. Add the coconut oil to the dry mix, and incorporate with your fingers. The mixture will take on a loose, crumbly consistency, like wet sand.

5. Spread the crumble mixture out on a sheet pan, and bake in a 350 degree oven for 5 minutes. Gently stir the mixture, and return to the oven for 5 more minutes, or until golden brown.

6. Taste the cooled fruit mixture. Add maple syrup until sweet enough for your taste.

7. Spoon some of the fruit mixture into a bowl. Top with a generous portion of the crumble topping, and serve immediately.