A healthy, vegan and refined sugar free dessert, this rhubarb oat crumble is easy to make and delicious for the whole family! Serve it with vegan ice cream, custard or just on its own!
Do you remember when I told you in my blog post about Homemade Rhubarb Lemonade last week that I had started cooking up a storm with rhubarb for you guys? So this is another one for you – a vegan and refined sugar free Rhubarb Oat Crumble! Delicious with ice cream or custard or just on its own. Which version do you prefer? I’m leaning a bit more towards ice cream but custard would be wonderful as well.
I decided to pre-cook my chopped rhubarb so the texture of this oat crumble might be a little different to your regular crumble. It’s a bit less crunchy and a bit more … almost pie-like in the way that the filling is if that makes any sense? I love it! You can get it more crunchy by adding chopped almonds on top if you like but it’s definitely not necessary.
Since it’s quite a healthy dessert, I even had some for breakfast one morning! I mean, it’s vegan and refined sugar free and I used spelt flour instead of all purpose flour. Plus it contains oats and oats means breakfast, right? Any excuse to have this for breakfast is welcome! I just ate it on its own though, ice cream would be a bit much for breakfast for me… how about you? Would you eat this for breakfast too?
This recipe is definitely not a difficult one to make. I chopped the rhubarb into pieces and simmered it for 5 minutes together with some coconut sugar and water. I just love coconut sugar. The slightly caramel-like taste is just wonderful and it’s really a great substitute for regular white or brown sugar. Do you like using coconut sugar as much as I do? If you look through my blog, you will realize that I’ve used it for a lot of my recipes.
After the rhubarb is tender, I mixed corn starch with some of the rhubarb liquid and added that. Then I made the crumble mixture by mixing together spelt flour, coconut sugar, coconut oil, oats and chopped almonds. I crumbled it on top of the rhubarb and baked it in the oven. Served warm with ice cream, it’s so delicious!
Will you bake this crumble soon? Or how about my Bavarian Plum Sheet Tart?
Vegan Rhubarb Oat Crumble
Description
A healthy, vegan and refined sugar free dessert, this rhubarb oat crumble is easy to make and delicious for the whole family! Serve it with vegan ice cream, custard or just on its own!
Ingredients
Rhubarb Filling
Crumble
Instructions
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Pre-heat oven to 180°C (356°F).
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Cut the ends of the rhubarb, wash and chop into pieces. Add to a pot together with the coconut sugar and water. Bring to to a boil and simmer for 5 minutes.
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Take off the heat. Mix the corn starch together with 3 tbsp of the rhubarb liquid and mix well. Add to the cooked rhubarb and mix. Pour everything into a tart form or casserole dish.
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In a bowl, mix together coconut oil, coconut sugar, flour, salt, oats and chopped almonds. Crumble all ingredients together. If the rhubarb is not ready, put the crumble mixture in the fridge so long.
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Add the crumble mixture on top of the rhubarb mixture in the tart form or casserole dish. Bake at 180°C (356°F) for 35 minutes.
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Let cool off for at least 20 minutes. Serve with vegan ice cream or custard and chopped almonds on top. Enjoy!
