Rhubarb Crumble (Vegan/Paleo)
At this time of year, our friends with allotments leave us bags of freshly cut Rhubarb at our door just to get rid of the stuff. Lucky that we enjoy nothing more than a good crumble. This recipe is really simple, delicious and, in our eyes, totally guilt-free!
Filling
- 5 Rhubarb Stems, Leaves removed, chopped into 1-inch cubes
- 7 Apples, Cored, Peeled, and diced
- 5 Dates, Pitted and Chopped
- 1 tsp Cinnamon
- 1 TB Lemon Juice
Crumble
- 1 Cup Chestnut Flour
- 2 TB Coconut Flour
- 1/4 cup Honey or Maple Syrup
- 1 tsp Cinnamon
- 4 TB Coconut Oil
- Optional (Broken Pecans and Walnuts)
Heat the oven to 180 degrees and grease a baking dish.
Mix together the apples, rhubarb, dates, cinnamon and lemon juice in a pot. Over a medium heat, cook until softened, about 15 minutes, if the pan gets dry, add a little water.
Pour the contents into a 8-inch baking dish.
Mix the topping ingredients together with your hands to create clusters. Sprinkle evenly over the top of the dish.
Bake for 15-20 minutes until golden and crisping.
It would be a crime not to serve this with custard.
