- 320g chopped rhubarb
- 100g defrosted strawberries
- 1 tbsp maple syrup
- juice 1 orange (4 tbsp)
- 50g gluten-free porridge oats
- 50g almond flour
- 1/2 tsp ground cinnamon
- 35g coconut oil
- 1 tbsp milled coconut sugar
A comforting dessert for any day.
Preheat oven 180 deg C
.Place the rhubarb, maple syrup and juice in a saucepan and bring to the boil. Simmer for a few minutes until the rhubarb is soft but holding their shape.
Spoon into an ovenproof bowl and add the strawberries.
Rub the coconut oil into the remaining ingredients until a breadcrumb texture is reached. Spread over the rhubarb in the bowl.
Bake for 20-25 minutes. You should see the filling bubbling around the sides of the crumble topping and the topping has slightly browned
Serve immediately with your favourite dairy-free ice cream.