Rhubarb is one of my favourite winter vegetables. Warm yourself up with this nourishing crumble.
What you need: Rhubarb filling.
1 tsp coconut oil.
1 medium to large bunch of Rhubarb.
1 tsp cinnamon.
2 tsp sweetener of choice (I like honey)
1 tbsp. coconut water.
What you need: Crumble
135g of raw nuts.
30g almond meal.
1 tablespoon linseeds.
1 tablespoon chia seeds.
1 tsp ginger.
1 tsp nutmeg.
1 tsp cinnamon.
1 tbsp. coconut oil.
How to make
Rhubarb filling.
1. Heat oven to 170c and chop rhubarb into chunks.
2. In a saucepan, heat the coconut oil. Add in the rhubarb, cinnamon, sweetener and coconut water.
3. Simmer and stir over a low to medium heat until the rhubarb becomes soft. Spoon into baking dish.
Crumble
1. Mix nuts, linseeds, chia seeds and almond meal in a food processor. Stir in coconut oil, ginger, nutmeg and cinnamon until well mixed.
2. Top the rhubarb with the crumble and bake for 25 mins, or until golden in colour.
3. Serve with Greek yogurt or a dollop cream.