I was quite surprised recently when my sister told me she’d tried a rhubarb galette that was very, very good. It contained just rhubarb. I don’t remember where she had it, but that was all the inspiration I needed to come up with this easy, tasty & healthful recipe – using rhubarb as the feature ingredient. I do trust my sister’s taste buds, after all!
After picking up some great looking rhubarb from my local green grocer, I came home and started rummaging through my kitchen for what exactly to make with this year’s late arrival of one of the first edible signs of spring.
After spotting the Porridge Oats & Healthy Grains mix I’d recently purchased, I decided to go with a crumble. Everything tastes great with crumble (or streusel!) on it, so I figured I couldn’t go wrong. Subbing in extra virgin olive oil for butter kept it healthier, vegan – and still tasting great!
I did end up adding some apple to the flavour party, as I had one that had gone a little too soft for eating, but was still good for baking. Plus, the natural pectin in apple is a great thickener. No cornstarch needed!
When making any fruit crisp or crumble I prefer individual portions, and usually use ramekins or tea cups. Why…? Dunno, really. I think I just like how they look. I also like how easy they are to serve.
When adding the topping, hold the tea cup/ramekin over the bowl with the crumble mix. It’ll be faster and neater, and, if you use your hands, you can make some small clumps form – they’ll get nice and crispy!
Fresh Fruit + Oats + Extra Virgin Olive Oil = Very Very Good Eats~
They’re great to eat as is but if you want to top them and keep it vegan, use some fantastic coconut whipped cream. If this isn’t an issue for you, yogurt, softly whipped cream, or ice cream all are totally dee-lish, and adding a few fresh berries is, well, just more of a good thing. What a great way to get one of your five a day!
Leftovers make for easy & delicious eating, and are perfect for any time of day – yes, even breakfast. Wrap one to take to the office – bonus if you have a microwave to warm it up!
Fresh, seasonal eating is delicious, inexpensive and smart! Do you have a favourite rhubarb recipe to share…? Please do so in the comments, with our thanks~
ps If you make this, or any of my recipes, do share on social media and tag me, won’t you… 🙂
With thanks, and as always, buon appetito~
Facebook: farm girl city chef or joanne ochej
Vegan Rhubarb Oat Crumble
for the fruit mix:
- 2 1/2 cups chopped rhubarb
- 1 cup sliced/chopped golden delicious apple or other cooking apple
- 2 tablespoons sugar
- 1 tablespoon maple syrup
- juice of half a lemon
- 1/2 teaspoon fresh grated ginger can do without, but it adds a punch of flavour
for the topping:
- 1 1/2 cup oats or oat blend as mentioned above
- 1/2 cup oat flour
- 1/4 cup sliced almonds omit for nut free
- 1/4 cup brown sugar
- 1/3 cup extra virgin olive oil
- 1/2 tsp cinnamon
- Pinch salt
Preheat oven to 350° and line a baking sheet with parchment paper.
In a medium sized bowl, combine all ingredients for the fruit mix. Set aside.
In another medium sized bowl add all topping ingredients and mix until combined. If it doesn’t come together while making some small clumps using your fingers, add a bit of water to help it hold together!
Divide fruit mixture among 6 - 8 tea cups/ramekins/other oven proof dishes.
Over the mixing bowl (to catch any that falls over) top with the crisp topping, dividing the mixture equally. It’s ok, in fact good – if some of the fruit peaks through.
Place on parchment lined sheet and bake for 40 – 45 minutes, until bubbling and browned.
Serve warm or at room temp (also great cold from the fridge) with coconut whipped cream, yogurt, whipped cream or ice cream and fresh seasonal berries for even more taste & nutrition!
*depending on how deep the baking vessels you use, you may have to add/subtract from the baking time; watch for the browning of the topping.
**tip: you're going to want to cover any leftovers you store in the fridge, but don't - you want the topping to stay crisp!~