Sweet citrus orange grenadine-soaked tart rhubarb topped with oat buckwheat coconut crumble; Rhubarb Crumble.
Activate your loins. And, mesmerise your tastebuds.
This dish will burst your belief that vegan food can’t be simple to put together.
- When the Sunday roast beckons and you need a comfort sweet to digest it all. Plus, make way for that nice relaxing Sunday afternoon disco nap
- When you’ve got lovely ole Aunt Betty nipping in for a cuppa. And, you need a lush wholesome dessert that’ll have her smiling cheek to cheek
- When you have a no-fuss dinner party; something that’ll satiate your guests. And, moreover, a great way to round up the evening
Rhubarb Crumble was inspired by memories of my youth when I would be served this delectable dish at school. I remember it being in abundant supply and able to feed us all hungry mouths.
It is another one of my old recipes that I have revisited. What I love about this Crumble is the nutty texture of the buckwheat, which melts into the soft tart rhubarb. This Crumble is lush with either vegan custard or ice cream.
This dish is vegan, gluten-free and paleo.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.