My one joy at the time of the lockdown has been ordering a veggie box every week from local farmers full of mystery veggies and fruits. This has forced some creativity out of me to use some ingredients that I don’t usually buy – and it has actually been quite fun!
This box often included rhubarb, and I made rhubarb jam and sauce a few times and enjoyed them with yoghurt and granola or on top of oatmeal – so delicious!
This time I wanted to bake something easy and made an old classic Rhubarb apple crumble! This could be done with just rhubarb (or apple) or by replacing apples with strawberries. Or why not stone fruits. Great easy dessert, snack or breakfast to use whatever seasonal!
Rhubarb-Apple Crumble (Vegan, GF)
4 Rhubarb stalks
1 tsp cardamom
(1 tbs rose water)
1 C rolled oats (gluten-free if needed)
1/3 C buckwheat flour (any flour will do)
1/4-1/3C coconut sugar
50g coconut oil, melted
Pinch of salt
1 tsp vanilla extract
- Set oven to 200 Celcius.
- Cut washed rhubarb to 1 cm pieces and dice apples (no need to peel, just wash).
- Mix in a bowl with cardamom and rose water if using.
- In a separate bowl, mix all the dry ingredients. Mix vanilla to melted coconut oil and mix with the dry ingredients forming a crumble (I used my hands to mix).
- Use coconut oil to lightly grease an oven tray. Poor rhubarb-apple mix evenly in the oven tray, cover with the crumble.
- Bake in the oven for 25-30 minutes until golden.
- Enjoy warm with coconut ice-cream.
The recipe makes 4-6 portions as a dessert/snack (yes it’s healthy enough to be a snack – or even breakfast if you top it with coconut yoghurt!). We also had some as a pancake topping with some vanilla coconut yoghurt and it was a perfect weekend brunch treat. Reminded us of those good old days when someone else served us our brunch in a cafe shop!
Also, I used a large oven tray (not the one pictured – that’s just for reheating the leftovers), but you could use individual oven dishes if you want to be fancy!