VEGAN RHUBARB CRUMBLE (CRISP)

VEGAN | GF | SUGAR-FREE

This healthier vegan rhubarb crumble version is ideal for those looking to reduce their sugars, or following a dairy-free or gluten-free diet.

Rhubarb is in season from Spring to Summer. But it can also be frozen and kept for up to a year. So you can make this vegan strawberry rhubarb crumble at any time of the year!

RHUBARB MIX – Rhubarb, chopped into 3cm chunks – Strawberries or raspberries, halved – Cinnamon – Maple syrup – Vanilla extract – Lemon juice

INGREDIENTS

CRUMBLE/CRISP – Oats (gluten-free if needed) – Ground nuts (I used almonds) – Coconut oil – Cinnamon – Maple syrup (or more if you like it sweeter)

INGREDIENTS

Using your fingers, rub the mixture together creating small clumps. Add a touch more coconut oil if the mixture is too dry

Sprinkle the topping mixture over the fruit mixture, placing it so that the fruit is lightly and evenly covered

Gently press down with a spatula and then pop in the oven to bake until the rhubarb is fork tender and you can see the fruit bubbling.

It also tastes excellent the next day, once all the flavours have mixed together and it has had a chance to thicken up

NOTES Serve with yoghurt for breakfast, vanilla nice cream as a dessert or just on its own straight from the oven or nice and cold from the fridge.

Swipe up to see full Recipe!

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