Rhubarb-blueberrie, hazelnut crumble

Did you know that rhubarb is a vegetable and not a fruit? In fact it is related to buckwheat, which is not a grain. These are fun facts to know but it is more interesting of course what dish to use it for. I already posted about the rhubarb-lentil curry, (https://www.everydayplantpower.com/single-post/2017/05/02/Rhubarb-lentil-curry) so this time I’ll tell you about this lovely rhubarb crumble.

I mixed the rhubarb with blueberries and raspberries. That turned out to be a perfect combination, the sweetness of the raspberries is a nice counterbalance for the tartness of the rhubarb and the blueberries. I added cinnamon, honey (if not using replace for maple syrup or any other sweetener) and some coconut sugar and stirred until well incorporated.

For the crumble I mixed rolled oats, almond meal and chopped hazelnuts, 4 tbsp melted coconut oil and some light brown sugar. Mixed it well until it became a bit like “sticky dough”. Spread it on top of the rhubarb mixture and placed in the oven at 175℃ for 45 minutes until the topping turned golden brown and the rhubarb had softened.

If you are looking for measurements, that is hard to tell with this one. It depends on how many rhubarb stalks you have. The size of your baking tray etc .This recipe comes down to taste and preference really.

I used about 3 stalks of rhubarb, 1 1/2 cup of berries, 1 cup of rolled oats and approx. 1/2 cup of hazelnuts and almond meal.

It makes a great in between or a desert, try some whipped coconut cream or ice-cream with it.