Made this beautiful easy rhubarb crumble the other day!
Just a few ingredients & you get this deliciousness for a couple of days. I made use of the leftover water from chickpeas here (aka aquafaba), so this recipe can also be considered #lesswaste 🙂
I went with fruit that was easy to get over here at the moment – rhubarb and apple. I love a thick layer of crumble, and I had a large baking dish, so if you want leftovers or have a few big eaters at your party, the below serving will be perfect for you. Otherwise, you can use 1/2-3/4 of the ingredients and make it in a smaller baking dish.
It’s a tasty combination of sweet and sour, thanks to sour rhubarb and sweet crispy apples. Give it a try if it’s your thing!
Serves ~ 10
Ingredients
For the fruit
2-2.5 cups of rhubarb, stewed (see below)
3 apples, sliced
1 tbsp corn flour or arrowroot
1 tbsp coconut/ brown sugar
For the crumble
2.5 cups oats
1 cup buckwheat flour
1/2 tsp nutmeg
1 tbsp cinnamon
3 tbsp coconut sugar/brown sugar
chickpea water/aquafaba (from 1 can)
3 heaped tbsp coconut oil, melted
optional: honey or maple for more sweetness
Method
Fruit prep:
Start with prepping the rhubarb: wash it, chop it roughly and add water to cover it halfway. Cover and bring to boil, then simmer for around 10-15 min until soft and juicy. Meantime slice apples and add the cornflour and sugar to them, mix well and set aside.
For the crumble:
Set oven to 180c. Beat the chickpea water like egg whites, until white and fluffy. Then add sugar and whisk again. Combine all the dry ingredients in a bowl, and at the end add the whisked aquafaba and coconut oil. Next, make a layer of the fruit in a large baking dish and cover with the crumble on top. Bake for around 55-60 mins until the fruit softens and bubbles, and the crumble gets crispy and golden. Serve warm with some natural yoghurt or ice cream. Will keep in the fridge for 2-3 days and best when reheated before eating.