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Full of delicious fruity flavor with a creamy filling and a crunchy topping. The rhubarb and fruit complement each other perfectly. You’re going to love it!
5 long stalks rhubarb, edges trimmed, and cut into 1-inch (2- and- 1/2-centimeter) pieces
1/3 cup sugar
3 tablespoons Manischewitz Potato Starch
1 firm pear, peeled and sliced
1 Pink Lady apple, peeled and sliced
Gefen Cinnamon, for sprinkling
1/2 cup Gefen Almond Flour
1/4 cup sliced almonds
1/3 cup light brown sugar
3 tablespoons walnut oil
Preheat oven to 375 degrees Fahrenheit.
In the same large bowl, combine the almond flour, sliced almonds, light brown sugar, and oil and mix to form crumbs. Sprinkle evenly over the fruit. Slide into the oven on top of a piece of foil (to catch any drips), and bake until topping is golden brown, about 30 minutes.
Cool before serving. Serve cold or warm. This crumble can double as a dessert when topped with vanilla ice cream.
Mix together the rhubarb, sugar, and potato starch in a large bowl, making sure that all the rhubarb is evenly coated. Transfer to a large round Pyrex dish sprayed with cooking spray. Arrange pear and apple slices on top of rhubarb mixture in a circle, covering the top. Sprinkle lightly with cinnamon.
Photography: Moishe Wulliger
Food Styling: Renee Muller
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Can the fruit be adjusted to serve as a compote?
Not for passover? What do i use instead of potatoe starch if i make it not for passover?