Rhubarb Crumble with Coconut

Rhabarber Crumble in Backform

Since my childhood I love rhubarb! My mother often made a compote which we had with vanilla pudding. This special sourish taste of rhubarb is unique. And did you know that botanically rhubarb is a vegetable? Anyway a perfect combo is rhubarb with raspberries. And so I put both in my crumble here – which is vegan and with some good fat from coconut oil.

Rhabarber mit Blaettern

Rhubarb Crumble with Coconut

Serves 4-6

  • 1 organic lemon
  • 4 tbsp maple syrup
  • 1 tbsp freshly ground vanilla
  • 100 g nuts (e.g. almonds, walnuts, pecan nuts or hazelnuts)
  • 1 kg rhubarb
  • 200 g raspberries (frozen)

For the coconut crumble:

  • 100 g coconut oil
  • 100 g instant oats
  • 100 g almond flour
  • 170 g raw cane sugar

Wash the rhubarb and cut into 3 cm long chunks. Preheat the oven to 200 degrees celsius (or 180 degrees celsius with circulating air). Then wash the lemon and grate the lemon zest (you can use the juice for another recipe). Put the lemon zest, maple syrup and vanilla in a big, shallow baking dish. Chop the nuts roughly and add them into the baking dish. Mix rhubarb and raspberries with the other ingredients in the dish and spread evenly.

Cut the coconut oil into big pieces and melt it on low heat in a small saucepan – the coconut oil should not become to hot. Stir in oats, almond flour and sugar and transfer the mixture into a bowl. Rub it with your fingertips until you have a nice, crumbly topping. Scatter the topping over the fruit and bake in the middle of the preheated oven for 40 minutes, until the top is golden brown. Then take the rhubarb crumble out and let it cool down for 10 minutes.

The crumble can be served with whipped cream or vegan soya cream.

Rhabarber Crumble auf Tellern

 

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