A good crumble is undoubtedly my all time favourite dessert…
In fact, give me a bowl of sweet stewed fruits topped with chewy oaty deliciousness and you will instantly be considered one of my best friends. There’s just something about that simple but heavenly combination that just gets me – particularly when it’s hot out of the oven and paired with a splash of cold milk, yoghurt or ice cream.
Argh, I’m drooling just thinking about it!
The only thing is, is that it’s not exactly the kinda thing you can quickly whip up whenever you feel that sweet tooth coming on. It requires a fair amount of prep that involves a lotta washing up and a cooking time that I am quite simply far too impatient for – especially when those crumble aromas are filling up my kitchen. Such a tease…
That’s why I created these rhubarb crumble squares – great for taking on the go for a well earned snack, or helping yourself to as and when you like (and yep – that includes breakfast)!
I’ve used rhubarb here, which is a fruit I wouldn’t usually go for when I do my food shop. But it’s in season and tasting better than ever – so it would be an insult to Mother Nature if we didn’t take advantage of it right now, don’t you agree guys?
To suit my current diet, I’ve kept this recipe vegan, gluten (if you use gluten free oats) and REFINED sugar free – as I have used coconut sugar and coconut oil to achieve that chewy crumble topping that is just to die for. However, if you’re not so bothered about making them dairy and sugar free – then you can just switch these up for a good quality butter and raw cane sugar, as I know that these somewhat healthier alternatives ain’t always the most purse friendly.
Why not make a batch of these rhubarb crumble slices on a Sunday (or just whenever you have a little time to yourself) and keep them in the fridge for up to 5 days to ensure they stay niiiice ‘n’ fresh.
Now, let’s get down to BISNUSS!
- 200g rolled oats
- 75g coconut sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tsp cinnamon
- ½ tsp ginger
- 1 tsp baking powder
- 100g coconut oil, melted
- 3 stems rhubarb, chopped
- 2 tbsp chia seeds (to thicken the mix)
- ½ lemon (juice and zest)
- 3 tbsp maple syrup/honey
- Preheat the oven to 180 degrees.
- Combine the oats with the coconut sugar, vanilla, cinnamon, ginger, baking powder, coconut oil and salt.
- Put to one side and place the rhubarb, the lemon zest, chia seeds and juice and maple syrup and cook on a medium heat until soft – about 8 minutes.
- Line a roasting tray (small would work best!) with greaseproof paper and place half the mixture on the bottom so it’s all covered. Press down with your hands and place in the oven to cook for 10 minutes until golden.
- Let cool for a few minutes, then add the rhubarb mix, spreading evenly all over and adding the rest of the mix on top so you finish with 3 layers. Bake for a further 25 minutes, take them out the oven to leave to cool before letting them set in the freezer for half an hour.
- Slice up and keep in the fridge for up to 5 days (if they last that long)!