A sweetly tart vegan and gluten free rhubarb strawberry and apple crumble that can be on your table in under an hour
Much like last week’s orange sweet potatoes, rhubarbs are not a vegetable (yes it’s a vegetable) you often find. They’re one of the only vegetables that are used in sweet foods without so much as a second thought and add a really nice tang to desserts. You can eat them raw (except for the leaves which are poisonous) but they’re better cooked.
In deciding whether to turn a fresh bunch into a crisp, muffin, ice cream or sauce, the crumble won (because I also had on hand strawberries and apples that needed to be used… and it involved ice cream – ice cream ftw!). Crumbles are also one of the easiest desserts you can make. This Rhubarb, Strawberry and Apple crumble is tart, slightly sweet with a nice combination of chewy bits (soft caramelised dates) and crisp. I used half rice flakes and half oat flakes but you can stick to regular oats. I personally loved the rice flakes as they have a much crispier feel than the oats. Alone it does taste like a “healthy” dessert – so if you have a sweet tooth, a scoop of ice cream is a must.
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Adapted from Green Kitchen Stories
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