We can’t even describe how excited we are for spring to come. As temperatures rise, so do delicious local fruits and vegetables – from the ground. Like rhubarb! We’ve come up with a truly delectable recipe for you, complete with a sugar-free crumble for the top. This rhubarb delicacy tastes just like the old days, but is the big winner when it comes to nutritional values.
Ingredients:120 g applesauce, 100 g coconut blossom sugar, 60 g Coconut oil, 200 ml soy milk, 1 tsp vanilla extractIn a large bowl, mix applesauce, coconut blossom sugar, liquid coconut oil, soy milk, and vanilla extract.
Ingredients:250 g oat flour, 1 tbsp baking powderNow add the oat flour and baking powder to the bowl. Stir until a smooth dough is formed.
Grease a springform pan (22-24cm diameter) or line with parchment paper. Put the crust mixture into the spring form. Preheat the oven to 180° C.
Ingredients:300 g rhubarbWash the rhubarb and cut into small pieces.
Scatter the rhubarb pieces evenly over the crust and press gently into the dough with your hands.
Ingredients:40 g Coconut oil, 4 tsp , 70 g oat flourTo make the crumble: Mix the solid coconut oil, Flavor Kick, and oat flour evenly. Use your hands to squeeze everything together until it reaches a crumbly consistency.
Ingredients:30 g flaked almondsSprinkle the crumble on top of the rhubarb. Garnish with flaked almonds.
Cover with foil. Bake the rhubarb crumble for 45-50 minutes. Remove the foil and bake for another 10 minutes. Test for doneness with a toothpick.
Set the rhubarb crumble aside to cool. Slice into 12 equal pieces.
Our TipIf you're wishing for this rhubarb crumble but rhubarb's out of season, you can use other fruits! Try it out with apples, pears, any berry of your choice, clementines, cherries, plums, apricots, etc.
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