What do you need:
400 grams of (frozen) strawberries
400 grams of rhubarb (cut into pieces)
1 tbsp orange zest
Piece of fresh ginger
Put in a saucepan with a splash of water. Bring to boil. It is ready when rhubarb falls apart. Drain excess moisture.
Crumble (nice amount):
300 grams (gluten-free) oatmeal
150 grams of tiger nut flour (or almond flour)
90 ml Greensweet syrup gold
25 ml of water (optional)
60 ml coconut oil
1 teaspoon cinnamon
Put the oatmeal, flour and cinnamon in a bowl. Mix well. Add the coconut oil and syrup gold to the flour. Mix well, knead with your hands. Too dry? Add the water, one by one, to the flour.
Put the rhubarb sauce in a bowl and the crumble on top. Place in a pre-heating oven (200 degrees). After about 20 minutes it is ready.
Less crumble? Halve the crumble then.
I have taken out 8 portions.
Source / photo: Manon van Vegan flavors