Nothing beats the smell of freshly baked, warm crumble. A rhubarb one has always been my favourite and this recipe is just perfect. So crumbly and comforting, it feels like being transported into sweet childhood again!

 

 

Ingredients

• 450g of Strawberries

• 4-5 stalks of Rhubarb

• ½ cup Maple Syrup

• 4 tablespoons of Chia Seeds

• 2 teaspoons of Corn Starch

• 2 teaspoons of Lemon Juice

• 1 teaspoon of Vanilla Extract (optional)

• A pinch of Salt

​

For the crumble

• 100g Rolled Oats (you can also use a nutty Muesli like I do, do get the extra

crunchiness from nuts eg almonds and dried fruits)

• 100g Flour (corn flour/starch for example is you need it gluten-free)

• 3 tablespoons Maple Syrup

• 80ml melted Coconut Oil 

• 1/2 teaspoon of Salt

• 1/4 teaspoon ground Cardamom (optional)

• 1/4 teaspoon of ground Cinnamon (optional)

 

Instructions

Preheat oven at 190 degrees Celsius or gas mark 5.

Wash and quarter the strawberries. Chop the rhubarb into 1,5cm thick slices. 

Place both in a bowl and add the maple, chia, cornstarch, lemon juice and vanilla and pinch salt. Stir well. Place in a greased baking dish.

To make the crumble, place all ingredients in a medium bowl and mix really well.

Lightly drop crumble evenly over the top and do not press down.

Place in the oven, uncovered for 40 minutes. If top is golden and edges are bubbly, it’s time to take it out.

Otherwise, continue baking for 5-7 more minutes.

Let set 15 mins before serving.

It's also delicious served with with warm custard, Alpro makes a very good plant-based one!