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Rhubarb Crumble


  • 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
Rhubarb Crumble
17 April, 2017

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.