- Community Harvest, Recipes & Wellness
- Taylor Hanna
Rhubarb Crumble
Ready for a sweet & tart recipe this week? Check out this rhubarb crumble using rolled oats! My parents grew rhubarb growing up, but I only ever bit into the stalk, then claimed I didn’t like it. Oh and don’t forget the leaves are poisonous. This recipe makes for a delicious breakfast or snack if you pair it with some yogurt, yum! Add in some cardamom and brown sugar or even some berries for a twist.
Ingredients
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine rhubarb, sugar, arrowroot powder, and lemon juice.
- Stir, then set aside.
- In another mixing bowl, combine the flour, rolled oats, cinnamon, cane sugar, and salt.
- With clean hands, work the coconut oil into the mixture just made.
- Mix until the texture feels like moist sand.
- Pour the rhubarb mixture into a baking dish. If you don’t have a pie shaped baking dish, a square one will work just as fine.
- Even out the mixture and then pour the crumble on top. Evenly distribute over the rhubarb mixture.
- Bake for 40-50 minutes or until the crumble is golden and bubbly.
- Cool before serving.
Adapted from: https://www.thesimplegreen.com/vegan-rhubarb-crumble/