Desserts

Mini Rhubarb Crumble Recipe| Vegan + Gluten Free + Sugar Free

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Mini Rhubarb Crumble Recipe. Vegan, gluten free and sugar free. The rhubarb is cooked until sticky and tender topped with a sweet oat crisp. Skipping on the butter, sugar and wheat flour this rhubarb crumble recipe can be enjoyed guilt free without feeling heavy and bloated afterwards!

4 stalks fresh rhubarb
2 tablespoons of lemon juice
A generous pinch of ground ginger
2 tbsp Maple Syrup
For the crumble
75g flour (I used buckwheat)
1tsp cinnamon
2 tbsp coconut oil
75g Jumbo oat flakes
2 tbsp maple syrup
Preheat the oven to 200°C Chop the rhubarb into 2cm pieces and place in a saucepan with the maple syrup, ginger, and lemon juice. Cook gently until the rhubarb softens, around 5 minutes. Mix the ingredients...
See the full directions on my site
Nutritions

Calories
578

Sodium
30mg
1% DV

Fat
26g
40% DV

Protein
5g
11% DV

Carbs
82g
28% DV

Fiber
11g
45% DV

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