The BEST rhubarb crumble recipe ever - you won't believe it is good for you! Sweet but sharp roasted rhubarb with a nutty, oaty and crispy topping. It's utter bliss... This recipe contains no refined sugar, is vegan and gluten free.
Preheat the oven to 180ºc fan/200ºc/390ºf.
Place the chopped rhubarb into a medium oven proof dish and drizzle with the 2 tbsp of honey / maple syrup. Place the dish into the oven and cook for 10 minutes before removing and mixing to assure all the rhubarb is mixed with the sweetener.
While the rhubarb is cooking, place 45g (1/2 cup) of the rolled oats into a food processor and blitz into a flour.
Add the oat flour, oats and all the remaining crumble topping ingredients into a large bowl and thoroughly mix with a wooden spoon until the mixture begins to clump to resemble large breadcrumbs.
Place the crumble mixture onto the top of the rhubarb and return to the oven to bake for 30 minutes until golden brown and crispy. Allow to cool for 10 minutes before serving.
I love serving this oaty rhubarb crumble hot from the oven with a dollop of cold yogurt or icecream.
A few ingredient notes:
This crumble topping works great with any fruit. Just adjust the cooking times accordingly.
Any left overs can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
This oaty rhubarb crumble is also brilliant served cold for a indulgent breakfast!
Recipe courtesy of georgieeats.co.uk