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.

Healthy Diet

By Healthy Diet

Serves: 4  Cooking Time: 55 minutes
Rhubarb and ginger crumble

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

  1. Preheat your oven to 180C
  2. Chop the rhubarb into roughly 4cm long pieces
  3. Place the rhubarb pieces onto a baking tray and scatter the 50g sugar over it
  4. Bake for 10 minutes
  5. Place the oats, flour, sugar and coconut oil into a large bowl
  6. Mix the ingredients together and then rub the coconut oil into the dry ingredients until you have a crumbly consistency
  7. Tip the hot rhubarb into your pie dish
  8. Now add the grated ginger and orange zest
  9. Mix all together
  10. Top with the crumble mix
  11. Bake for 35 minutes until the top is browned
  12. Serve with whipped coconut & vanilla cream

This rhubarb and ginger crumble recipe is provided by AO Life.

For more delicious healthy baked treats, take a look here!