plant-based recipes and mindful living

Rhubarb Crumble

Rhubarb Crumble

We are just entering Rhubarb season – everyone shout hooray! Last year I bought my first rhubarb plant and it is working its magic in a little spot on my allotment! I can’t wait to eat some from it. I am a big fan of Rhubarb and it is the plant that keeps on giving, growing back year after year, with its bright pink stalks providing some sharp fruitiness.

Rhubarb plant

We also have a little Rhubarb plant in our garden and it has spent a year reviving itself after we had to move it away from the Chickens! Look at the beautiful colour of these stalks!

Rhubarb

Rhubarb crumble

DSC_0145

Vegan crumble

 

Recipe: Rhubarb Crumble

5 stalks of Rhubarb
2 tbsp xylitol sugar
1 tsp ground ginger
1 tbsp water

For the topping:
1 cup of oats
1 cup of spelt flour
2 tbsp of xylitol sugar
1 tbsp chopped hazelnuts
1 tbsp sunflower seeds
2 tbsp vegan margarine
A few drops of water

1. Chop up the rhubarb, and simmer in a pan with the water, xylitol sugar and ginger for 15-20 minutes.
2. Meanwhile, blend your oats, flour, hazelnuts and sunflower seeds in a blender (or by hand),  add the margarine and a few drops of water.
3. Once the rhubarb has cooled slightly add to a dish, and top with your crumble topping.
4. Cook in the oven for 20-25 minutes at 180C.
5. Serve with dairy free ice cream or custard.

Enjoy Rhubarb season!

Veronica x


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