Inspired by the Green Kitchen At Home
- 8 thin rhubarb stalks, (approx. 150g), trimmed and tops removed
- 2 cups of berries of choice, fresh or frozen
- 1 tablespoon pure maple syrup or 1 tablespoon runny honey or 1 tablespoon brown rice syrup
- 1/2 lemon, juiced
- 1/2 teaspoon ground vanilla, or 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup rolled oats
- 1 cup quinoa flakes, (or 1 cup threaded coconut or more of rolled oats)
- 1/3 cup almond ground or flour
- 1/4 teaspoon sea salt
- 15 soft dates, pitted
- 125g virgin coconut oil, solidified or 125g butter, cubed and chilled
- Preheat the oven to 180°C and grease a 20 cm baking dish or pie
- Cut the rhubarb into small pieces, transfer to the dish and add the berries. Drizzle over the syrup, lemon juice, cinnamon and vanilla and toss until well coated.
- To prepare the crumble topping, place the oats, quinoa, almond flour and salt in a medium-sized mixing bowl and mix until combined. Mash or dice the dates and add them to the bowl along with the coconut oil. Using your hands, rub the dates and oil into the dry ingredients until the texture resembles coarse crumbs or clusters.
- Top the fruit with the crumble and bake for about 30 minutes or until the crumble topping is golden and the filling bubbles up around the edges.
- Serve warm topped with a dollop of yoghurt.
- Store the cooled crumble in the fridge in an airtight container and it will keep for 3–5 days. Yum!