What do you need:
- 200 grams of oatmeal
- 75 grams of coconut grater
- 125 grams of melted coconut oil
- 10 dates
- Pinch of salt
- Pinch of vanilla powder
- Cake and speculaas spices to taste
- 300 grams (frozen) strawberries
- 150 grams of rhubarb
- 1 tablespoon Greensweet Brown (Greensweet Stevia)
- A splash of water
This is how you make it:
Cut the rhubarb into small pieces and put together with the strawberries, Greensweet Brown and a very small amount of water in a pan on the fire. Stir frequently and purée the strawberries with a fork as soon as they soften.
Cut the dates into small pieces and mix in a large bowl with the oatmeal, coconut grater, coconut oil, salt, vanilla powder and biscuit and gingerbread spices.
Cover a brownie or other baking tin with parchment paper and spread about ½ to ¾ of the dough. Press well until a firm bottom.
Preheat the oven to 180 degrees.
Pour the strawberry rhubarb mixture over the bottom and sprinkle the leftover dough over it.
Bake the crumble in the preheated oven for about 25 minutes.