In season during March, Rhubarb is actually a vegetable, but of course used primarily in sweet dishes like this healthy crumble! With plenty of fibre and vitamins C and K, as well 
as potassium, magnesium, calcium and manganese, Rhubarb is the perfect pink addition to an early Spring dessert. When the weather is at a crossroads between the cold of winter and the warmth of Spring, this crumble provides both comfort food and the hint of warmer, lighter days to come.
INGREDIENTS (serves 4-6)
For the filling:
- 4 sticks rhubarb
- 1-2 apples or pears
- 1 handful frozen berries (or any other fruit that needs using up!)
- 2 tsp ground cinnamon
- 2 tbsp coconut sugar
For the topping:
- 1 cup oats
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp coconut sugar
- ½ cup flour (gluten free, coconut flour, almond or plain will all work fine)
- ½ tsp baking powder
- ¼ cup coconut oil (melted)
How To
Pre-heat the oven to 190C
Chop the rhubarb and apple into small chunks and add to a suitable baking dish
Add the handful of frozen berries or any other fruit
Sprinkle over the cinnamon and coconut sugar
In a large mixing bowl, add all the topping ingredients and mix well – you can also use your hands to rub the mixture between your finger tips, which will allow the oil and dry ingredients to come together more effectively
Spread the topping ingredients over the filling, and sprinkle with a little more coconut sugar and cinnamon, and place a few of tiny dabs of un-melted coconut oil on top to help the ingredients turn brown and crunchy
Place in the oven for 45 minutes-1 hour (it’ll be finished when the fruit it bubbling, the top is slightly browned, and you can smell that wonderful crumble scent)
Once cooked, remove from the oven and serve warm straight away with vegan ice cream or organic yoghurt.
Enjoy!
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