Rhubarb Crumble
Ingredients
Scale
- 5 cups Rhubarb (fresh or frozen)
- 2 tablespoons Cornstarch (or arrowroot flour)
- 1/3 cup Soft Brown Sugar (or sugar)
- 1/2 teaspoon Cinnamon
- 1/2 cup Old-Fashioned Rolled Oats
- 1/2 cup All-Purpose Flour (all-purpose flour, oat flour, almond flour, or gluten-free flour blend)
- 1/2 cup Soft Brown Sugar (or sugar)
- 1 teaspoon Vanilla
- 1/2 teaspoon Cinnamon
- 1/3 cup Pecan (or chopped)
- 6 tablespoons Coconut Oil (softened, not melted or softened dairy-free butter)
Instructions
- Preheat the oven to 375°F (190°C). Slightly oil a 9-inch x 9-inch square pan or a 9-inch x 11-inch baking dish. Set aside.
- Wash, rinse rhubarb stalks, discard ends and cut into 1/2-inch (1 cm) pieces.
- In a mixing bowl, stir rhubarb pieces, cornstarch, cinnamon, and sugar. Spread evenly into the prepared baking dish.
- In another mixing bowl, mix flour of choice, rolled oats, chopped pecans, vanilla, sugar, and cinnamon.
- Rub in soft coconut oil or softened dairy-free butter with fingertips until it forms a breadcrumb-like texture. Start with 5 tablespoons of soft coconut oil and add the extra one if too dry.
- Sprinkle over the rhubarb.
- Bake for 25-35 minutes or until the rhubarb pieces are cooked, bubbly, and the top is cooked and crispy.
- Serve with a dollop of dairy-free ice cream or whipped cream.
- Storage
Find it online: https://thecookingjournal.com/rhubarb-crumble/