Thu, 16 April 2026
Air Fryer Rhubarb & Strawberry Crumble
Ingredients: Serves 3-4
For the filling:
· 350g rhubarb (5–7 medium stalks)
· 150g strawberries
· 1 tbsp coconut sugar
· 1 tbsp chicory root syrup or honey
· 1 tsp cornflour
· Squeeze of fresh orange or lemon juice
For the crumble:
· 60g oats
· 40g spelt flour
· 1 tbsp flaxseed
· 1 tsp cinnamon
· 1 tbsp chicory root syrup or honey
· 2 tbsp melted butter
To serve:
· Custard, ice cream or fresh cream.
Method:
· Wash the rhubarb, remove the leaves and ends and chop into small pieces.
· Wash the strawberries, remove the stalks and cut in half.
· Mix the rhubarb and strawberries with the coconut sugar, chicory root syrup, orange juice and cornflour. Let sit for 5 minutes.
· Spoon into your silicone insert, filling no more than two-thirds full, and air fry at 170c for 6-8 minutes.
· Mix all topping ingredients together until you get a chunky crumble.
· Scatter over the fruit, until covered.
· Air fry at 170°C for approx. 20 minutes, until bubbling and golden.
· Finish at 190°C for 3–5 minutes for extra crispness.
· Serve warm with custard, ice cream or fresh cream.
