A simple and easy way to use up excess rhubarb and peaches. Great to eat for breakfast, lunch, snacks or desserts.
One tray required.
4 cups chopped rhubarb
2 cups fresh peach chunks
1 vanilla pod, split in half lengthways
½ cup chopped almonds
¼ cup chopped hazelnuts
2 Tbsp coconut oil
1
Preheat the oven to 375 degrees Fahrenheit and line a baking tray or roasting pan with baking paper
2
Spread the rhubarb, peaches, vanilla pod halves, almonds and hazelnuts over the tray. Drizzle the coconut over the fruit
3
Roast the fruit in the preheated oven for about 40 minutes or until the fruits are very soft and jammy
4
Scrape the black vanilla seeds out of the vanilla pod halves and stir them into the soft fruit
5
Serve, hot, cold or warm
Nutrition Facts
5 servings
Serving size
- Amount per serving
- Calories215
- % Daily Value *
- Total Fat 16.6g22%
- Total Carbohydrate 15.3g6%
- Protein 5.4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 cups chopped rhubarb
2 cups fresh peach chunks
1 vanilla pod, split in half lengthways
½ cup chopped almonds
¼ cup chopped hazelnuts
2 Tbsp coconut oil