Surat, Gujarat
6 hours ago
Free shipping on all orders!

Rhubarb Berry Crumble

approximately 9 servings


10 minutes



40 minutes



Rhubarb layer

2 cups rhubarb cut into ½ inch pieces
2 cups frozen mixed berries
1 cup white sugar
1/3 cup white flour
½ tsp cinnamon


¼ cup ghee
¼ cup Anthony’s Goods Coconut Oil
1 cup white flour
½ cup oats
1 cup brown sugar
Dash of salt


Preheat the oven to 375 degrees.
Grease an 8 x 8-inch pan.
Add rhubarb, frozen mixed berries, white sugar, 1/3 cup flour, and cinnamon to a bowl.
Mix the ingredients together until all the rhubarb and berries are coated.
Dump the rhubarb mixture into the greased baking dish in an even layer.
Next add the ghee, coconut oil, 1 cup white flour, oats, brown sugar, and salt to a mixing bowl.
Mix the crumble ingredients together (you may need to use a fork to cut the coconut oil and ghee into the flour mixture).
Once the crumble topping is mixed & crumbly, scoop it onto the top of the rhubarb mixture in an even layer.
Place the pan in the oven (if you are worried the crumble may drip over the edge, you can place a 9 X 13-inch pan under the pan) and bake the crumble for 30-35 minutes or until the top begins to brown.
Remove the pan from the oven and allow the rhubarb berry crumble to cool slightly before consuming.
You can top your crumble with some dairy free ice cream for an added bonus!



Gluten Free Sesame Cookies

Gluten Free Sesame Cookies

If you like sesame seeds, these cookies are for you. Toasted black sesame seeds give these soft cookies a nutty flavor that pairs perfectly with a touch of dark chocolate.

Read more
Orange Walnut Loaf

Orange Walnut Loaf

Banana bread is great but have you tried orange bread? This orange loaf is flavored with freshly squeezed orange juice and orange zest, and studded with crunchy walnuts.

Read more
Vegan Sahlab

Vegan Sahlab

This vegan sahlab tastes close to the original custardy drink that’s popular in the Middle East. Scented with rose water and flavored with mastic, it’s the perfect warm drink for...

Read more