Enjoy this apple crumble with rhubarb and delight in the fact that it uses hardly any sweetener, and no oil! Meaning, you could sneak a second helping and not feel guilty!
I was lucky enough to get my rhubarb for this simple vegan recipe from down the street in a friend’s patch that is currently growing out of control with the mass amount of rain we’ve been getting.
Rather than going all the way to a crumble, you can use the filling alone as a jam or compote. Spoon it over your morning oatmeal or other cooked whole grain like brown rice, and sprinkle a few walnuts on top. Serve it warm with some vegan ice cream for a rhubarb sundae.
You can even use it in dinner – it makes a wonderful topping for a vegan lentil burger, a curried sweet potato dish or a spicy black bean taco.
Apple Crumble Recipe with Rhubarb
Prep time:
Cook Time:
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Makes enough for 8 cups of jam or one large crumble.
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Ingredients
Filling
- 6 cups rhubarb, chopped
- 2 large, or 3 small, apples, cored and chopped
- 1/4 cup water
- Zest (finely grated peel) of 1 orange (optional)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2-4 Tbsp maple syrup or unrefined sugar (optional – taste as you add sugar slowly to get just enough)
- 1/4 cup oats
Topping
- 1 cup oats
- 1/2 tsp cinnamon
- 1 Tbsp maple syrup or unrefined sugar (optional)
Directions
