A super easy, accessible and vegan-if-you-want-it-to-be rhubarb crumble recipe, as healthy as they come and serves 4-5 generous servings!
Rhubarb is a funky fruit/vegetable (still unsure), a great source of fibre that you may think you don't like but when you see the yummy dish it can turn into, I trust that you will change your mind and plus it is in season in the UK right now, double win!!!
- 4 rhubarb sticks (approx. 400g) chopped into thumb-length chunks
- 150g of unrefined cane sugar (try to use unrefined sugar as its typically the more eco-friendly option, but regular brown sugar works too!)
- 50g of rice flour (gluten free) or self raising flour
- 100g of rolled oats (Quaker oats for example)
- 100 mL of olive oil (if you want to stick to the vegan ways) or 50g of butter works!
- As much cinnamon as your heart desires (or not...)
- A pinch of salt
Step 1: Throw the rhubarb chunks into a pot and add 50g of the sugar and let it simmer on low heat for 10 mins (put in a cheeky splash of whatever wine/liquor you have for more flavour!).
Step 2: Heat the oven to 180C-200C (fan). Once the rhubarb looks a little soft put it into a baking dish.
Step 3: The crumble! Heat olive oil (or the butter) in a pan on low heat and after a couple minutes of heating throw in the rest of the sugar (100g), flour, oats, mix it all together add your pinch of salt and cinnamon and if you like it more sweet add some honey. Now the crumble bit of your crumble is done and you can throw it on top of the rhubarb in your baking dish! You can also add ground nuts/seeds/desiccated coconut to your crumble, playing around with extra ingredients is always fun!
Step 4: Stick it in the oven for about 40 mins then, take it out, let it cool for 5-10 minutes and dig into this yummy rhubarb crumble! Add single cream or in this case soya cream (vegan choice) for a super-duper yummy desert!
Indulge and be seasonal!
xxx Your Eco-Foodie!
Let your eco-foodie buddies know what you think of this recipe!