Recipe | Strawberry, rhubarb + white chocolate crumble

Feeds: 4 – 6
Time: 30 minutes

Ingredients

6 stalks rhubarb, sliced into bite-sized pieces

2 cups strawberries, sliced lengthways

2 tablespoons cornflour

2 teaspoons coconut sugar

juice of 1 lemon

½ teaspoon sea salt

Crumble

1½ cups rolled oats

1 cup almond meal

¹⁄₃ cup melted coconut oil

3 tablespoons maple syrup

3 tablespoons coconut sugar

3 teaspoons ground ginger

2 teaspoons vanilla bean paste or extract

1 teaspoon baking soda

1 teaspoon sea salt

100 g (3½ oz) white chocolate, chopped


4–6 scoops plant-based or dairy vanilla ice-cream

Method

Preheat the oven to 170°C (325°F).

Place the rhubarb and strawberries in a cast iron pan or baking dish. Add the cornflour, coconut sugar, lemon juice and salt. Toss together.

For the crumble, mix all the ingredients together in a bowl. Evenly distribute this over the rhubarb and strawberries. Bake for 20–25 minutes. We suggest setting a timer for 10 minutes to check that the crumble isn’t burning. If it is golden in colour, lay some tinfoil over the top for the rest of the cooking time.

This is best served straight out of the oven with a scoop of ice-cream.

Leftover crumble will keep in an airtight container in the fridge for up to 7 days. Alternatively you can freeze it uncooked for up to 2 months.

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Swap:

Use any fresh or frozen fruit, depending on what’s in abundance at the time — apples, stonefruit, figs, pears, feijoas.

Tip:

To make the crumble gluten free, replace the rolled oats with ½ cup shredded coconut and ½ cup sunflower or pumpkin seeds.

Delicious with:

Homemade or store-bought custard.

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