What do you need:
- 200grams ofoatmeal
- 75grams ofcoconut grater
- 125grams ofmelted coconut oil
- Pinch ofsalt
- Pinch ofvanillapowder
- Cake and speculaas spices to taste
- 300grams(frozen) strawberries
- 150grams ofrhubarb
- 1tablespoonGreensweet Brown(Greensweet Stevia)
- A splash ofwater
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.