Rhubarb Crumble is one of the things that I had to talk Sam into eating. I have only had pleasant, delicious memories about rhubarb, but Sam had awful memories of school lunches with slimy, disgusting rhubarb and went about 20 years before eating it again.
I’ve definitely talked him around to it. Especially when a bundle of rhubarb showed up in our local veg box a few weeks ago. I whipped up a crumble and I’ve converted Sam back to the rhubarb crumble life.
So here’s my recipe for a vegan rhubarb crumble.
Ingredients:
For the filling:
400 g of rhubarb, diced into small pieces
juice of half a lemon
teaspoon of dried ginger
50 g of brown sugar
150 g of raspberries (fresh or frozen)
For the crumble:
100 g of oats
50 g of ground almonds
50 g of brown sugar
10 g of sunflower seeds
10 g of pumpkin seeds
25 g of maple syrup
25 g of sunflower oil
Instructions:
In a large bowl, mix together all the dry ingredients for your crumble and set it aside.
In a large saucepan, add your rhubarb, brown sugar, lemon juice and dried ginger. Then top it with boiled water (pour in enough to just cover the rhubarb). Then bring it to a boil for 10 minutes, reduce the heat, cover and simmer for 20-40 minutes or until the rhubarb is soft and thick. Preheat your oven to 200 C.
When the rhubarb is almost ready, add in your raspberries. Simmer for another 5 minutes and then take the mixture off the heat and spoon it into a pie dish.
Add the oil and syrup into the crumble mix. Toss everything together until it’s well coated.
Then top the rhubarb with your crumble mix and bake for 30 minutes or until the top is golden and crunchy.
Do you love or loathe a good crumble?
If you enjoyed this recipe, you might also like:
Blueberry Yogurt Cake
Vegan Chocolate Beetroot Cake
Vegan Blueberry and Lemon Cake
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