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Episode 5, Season 2 of Healthy Gourmet.

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  • Fruit Base:

  • 4 cups raspberry (fresh or frozen and thawed)

  • 3 cups fresh rhubarb, sliced about 1/3-inch thick

  • 3 tablespoons clover honey

  • 2 tablespoons arrowroot starch

  • Crumble Topping:

  • 1/3 cup clover honey

  • 2 cups granola

  • 1 cup Irish rolled oats

  • 1 pinch sea salt

  • 1/3 cup tahini (sesame seed butter)

  • Creamy Topping:

  • 1 cup probiotic yogurt

  • 2 tablespoons clover honey


  • 1.

    Preheat oven to 375 degrees F. In a medium bowl, combine the raspberries, rhubarb, honey, and arrowroot flour. Toss to coat. Pour the fruit mixture into an 8 x 11-inch baking dish.

  • 2.

    In a medium mixing bowl, combine the granola and Irish rolled oats. Add the tahini and honey to the granola and oat mixture, and use your fingers to work the mixture until it resembles coarse crumbs. Pour the crumb mixture evenly on top of the berry/rhubarb mixture.

  • 3.

    Place the baking dish in the oven and bake for 40 minutes, or until the filling is bubbling and the crumble is golden brown.

  • 4.

    To make the creamy topping, place the yogurt in a mixing bowl and add honey. Stir until mixed. Serve the Irish Bramble-Rhubarb Crumble warm with a spoonful of creamy topping.


Calories: 332
Total Fat: 6.4g
Cholesterol: 1mg
Sodium: 257mg
Total Carbohydrates: 60.6g
Dietary Fibre: 7.6g
Protein: 6.8g

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