A perfectly easy dessert that is vegan, lower in refined sugar and higher in fiber than traditional rhubarb crumbles. Rhubarb flavour shines through with a subtle sweetness and a glorious crumble topping made from rolled oats. This recipe is great served with yogurt or with non-dairy ice cream.
Preheat over to 350°F. In a large bowl combine the chopped rhubarb, sugar, arrowroot powder and lemon juice and stir to combine. Set aside.
In a medium bowl, combine the flour, oats, cinnamon, cane sugar and salt. Using a pastry blender (or your hands) work the softened coconut oil into the flour and oat mixture until you have a texture resembling moist sand with larger pea-sized crumbs.
Pour the rhubarb mixture into a 9" glass pie plate and spoon the crumble over top, evenly distributing it over the rhubarb mixture. Bake in the preheated oven for 40-45 minutes, or until the top is slightly golden and the juices bubble up. Allow to cool before serving.
This recipe should be stored covered in the fridge for up to 3 days. You can us wholewheat flour instead of sprouted spelt. Add a few more table spoons of cane sugar if you'd like your crumble to be sweeter.
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