Healthy Vegan Rhubarb Crumble
Ingredients
- 400g rhubarb
- 1 tbsp cinnamon
- 20g coconut sugar
- 1 scoop of vegan protein powder (i used vanilla)
- 10g desiccated coconut
- 35g ground almonds
- 25ml of zero calorie fruit syrup
- 200g porridge oats (if gluten free use gluten free oats)
Preparation
Cook the rhubarb with the sugar and cinnamon in a large pan, stirring occasionally – add a splash of water if they start to stick on the bottom. When just about tender and a bit saucy, tip into a large ovenproof dish
In another bowl combine all the dry ingredients and then mix in the fruit syrup. Place the mixture on top
Place in an oven for 25 minutes or until golden on the top and hot in the middle.
