Rhubarb Crumble

by Edward Daniel
Caption of Rhubarb Crumble. Image by Edward Daniel (c).

Rhubarb Crumble is another one of my old recipes that I have revisited. What I love about this Rhubarb Crumble is the nutty texture of the buckwheat, which melts into the soft tart rhubarb. This Rhubarb Crumble is lush with either vegan custard or ice cream.

Caption of Rhubarb Crumble. Image by Edward Daniel (c).
Rhubarb Crumble is another one of my old recipes that I have revisited. What I love about this Rhubarb Crumble is the nutty… Recipes Rhubarb Crumble European #
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Base
  • 500g rhubarb
  • 130g maple syrup
  • ½ lemon, juice
  • Topping
  • 100g buckwheat groats
  • 100g oats
  • 30g coconut oil
  • 25g raw unrefined cane sugar

Instructions

  1. Preheat the oven to gas mark 180 degrees Celsius (or 160 degrees Celsius if fan oven).
  2. Cut the stalks of the rhubarb. Whizz with maple syrup and lemon juice. Place the rhubarb on the base of a baking dish.
  3. Blend or process the sugar, and half of the oats and buckwheat until fine.
  4. In a large mixing bowl, mix together the buckwheat, oats, and sugar. Add the coconut oil. Using your fingers gentle mix the ingredients until the oil has melted in.
  5. Place the gluten-free topping over the rhubarb. Bake in the oven for about 20 minutes.
  6. Serve hot with or without custard or leave to cool and tuck in with some ice-cream.

 

 

 

 

 

 

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