Spiced Rhubarb Crumble
Born from having an excess of rhubarb, as these things usually are. Oh, and a love for crumble! Serve with custard or coconut yoghurt. I often make my own custard with arrowroot, turmeric, maple syrup and almond milk, but this time I cheated and used the Just Wholefoods one.
Ingredients:
10 sticks of rhubarb
8 tbs coconut sugar
4 tbs filtered water
1 tsp ground ginger
100g soft coconut oil
100g coconut sugar
200g Dove’s Farm gluten free plain flour (or any other plain gluten free flour)
A handful of porridge oats
Method:
Preheat the oven to 180C/160C Fan.
Cut the rhubarb into cubes and add it to the dish you wish to bake the crumble in, with the water, ground ginger and the sugar, and cook in the oven for 10 mins.
Meanwhile mix the coconut into the flour, and then add the sugar, rubbing in with your hands to make the crumble topping. Add in the porridge oats and mix through.
Sprinkle over the rhubarb, and then bake for 35–45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has started bubbling and caramelising over the edge (yum!).
Serve with your custard or coconut yoghurt. Enjoy!
Tag me @rochelle.a.hubbard on Instagram if you make it! I’d love to see it. You can also join me on Telegram here.