Rhubarb berry crumble (vegan)

It's strawberry and rhubarb season everyone! I love combining the two of them into a delicious crumble. Not like the usual buttery crumble, this one is made with oats, TAHINI, coconut oil and honey. The ultimate pleasure is when you add a dollop of ice cream ( I used frozen coconut ice cream)



Rhubarb is high in fiber and low in calories. Besides from a high vitamin K content, rhubarb does not contain many other essential minerals in high amounts. It does contain anthocyanins which are responsible for rhubarb’s red color and act as antioxidants. 

Rhubarb Strawberry Crumble 

5 stalks rhubarb

1 cup frozen or freshraspberries

1 cup fresh strawberries

200g oats

zest and juice of 1 organic lemon

1/3 cup coconut shreds

2 tbsp honey

2 tbsp coconut oil, melted

2 tbsp buckwheat flour

1 tbsp tahini

1/2 tsp vanilla extract or seeds of vanilla bean

preheat oven to 180C/360F

chop the rhubarb into 2-3 cm pieces, cut strawberries into quarters

add rhubarb, strawberries, and raspberries into a baking dish

add honey, zest, and juice of one lemon, Halve the vanilla pod lengthways, scrape out the seeds and toss with the rhubarb

For the crumble combine all ingredients and mix using your hands until crumbly consistency

spread evenly over rhubarb mix

put into the oven and cook for 20-25minutes 

top with ice cream (optional) 

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