blueberry rhubarb crumble

by Rachel MacKay

I’ve discussed my love of rhubarb a few times, it can be used to make fancy galettes and even smoothies, it’s my most favourite vegetable. And considering my love of crumbles, I would be remiss not to include a rhubarb one on the blog. I normally go for the classic strawberry rhubarb, but I thought I’d switch it up because blueberries have been ma JAM lately.

 

 

This scrumptious healthy blueberry rhubarb crumble is vegan, gluten-free and can be made grain-free too. Checkin’ all the boxes for all ma frands, so everyone gets some crumble lovin’.

Crumbles are pretty much the ultimate summer dessert in my humble opinion. They pair perfectly with some vegan coconut milk ice cream. Most importantly the ingredients are simple, clean and not to mention delicious!

 

 

blueberry rhubarb crumble

Ingredients:

Filling

  • 2 cups blueberries
  • 2 cups rhubarb, chopped
  • zest and juice of one lemon
  • 1/4 cup coconut sugar
  • 1 tbsp arrowroot powder
  • pinch of salt

Crumble

  • 1/2 cup cashews, chopped
  • 3/4 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 cup brown rice syrup (or honey/maple syrup)
  • 4 tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • pinch of salt

Instructions:

Add all the filling ingredients in a bowl and mix well. Pour into a pie plate and spread evenly.

Add all crumble ingredients in a separate bowl and mix until combined. Use your hands to break off pieces and scatter over the fruit.

Bake at 350 for 25 minutes, until the crumble starts to brown and the fruit is bubbling.

 

 

 

 

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