Rhubarb and ginger crumble
Take a look at a healthy twist on the classic rhubarb and ginger crumble in this vegan and gluten-free recipe.
By Healthy Diet
Serves: 4 Cooking Time: 55 minutes
Ingredients
- 800g rhubarb
- 100g oats.
- 100 gluten free wholemeal flour
- 120g light muscovado sugar
- 70g coconut oil (solid)
- 1tsp grated ginger
- zest of ½ orange
- 50g light muscovado sugar
- Optional: 1 tin of coconut milk for whisking into a cream (needs to have been stored in the fridge for 24 hours before whisking) and vanilla extract
Method
- Preheat your oven to 180C
- Chop the rhubarb into roughly 4cm long pieces
- Place the rhubarb pieces onto a baking tray and scatter the 50g sugar over it
- Bake for 10 minutes
- Place the oats, flour, sugar and coconut oil into a large bowl
- Mix the ingredients together and then rub the coconut oil into the dry ingredients until you have a crumbly consistency
- Tip the hot rhubarb into your pie dish
- Now add the grated ginger and orange zest
- Mix all together
- Top with the crumble mix
- Bake for 35 minutes until the top is browned
- Serve with whipped coconut & vanilla cream
About Healthy Diet
Healthy Diet provides clear and sensible advice from the very best health professionals to make healthy eating easy and affordable for all the family.
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