Vegan Rhubarb and Strawberry Crumble
Quick and easy, vegan dessert packed full of amazing antioxidants
- 600 grams Rhubarb trimmed and cut in to ½ inch slices
- 1 Cup Strawberries hulled and sliced
- 1/4 Cup Raisins
- 2 - 3 Tbsp Maple syrup to taste
- 1 ½ Tbsp Orange zest
- 1 ½ Tbsp Orange juice freshly squeezed
- 1 Cup Rolled oats
- 1/3 Cup Almond meal
- 1/3 Cup Shredded coconut
- 2 Tbsp Coconut sugar
- 2 Tbsp Coconut oil (solidified)+ more if needed
Combine the rhubarb, strawberries, raisins, maple syrup, orange zest and orange juice in a medium bowl and gently toss together.
Spoon the mixture in to either a lightly greases heatproof pan 13x8x2 inches or 8 lightly greased individual ramekins.
Place in a cold oven, set the temperature to 180C and bake uncovered for approx. 15 – 20 minutes, or until the rhubarb is tender (but still firand mixture is plump and juicy.
Combine all the crumble ingredients (except the coconut oiin a medium/large bowl and mix together.
Add the coconut oil, using your fingers message into the mixture until it all comes together but is slightly crumbly. Add extra coconut oil if needed.
Remove the pan/ ramekins from oven and sprinkle over crumble mixture over the top of the baked rhubarb mixture. Return to the oven and continue to bake for a further 10 – 15 minutes, or until golden brown on top.
Serve immediately with a dollop of whipped coconut cream if you wish.
Calories: 194kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Sodium: 22mg | Potassium: 365mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1.7IU | Vitamin C: 24.2mg | Calcium: 9.9mg | Iron: 5.8mg