Vegan Rhubarb Crumble

For the Rhubarb Filling

1 bunch (400g) rhubarb, washed, trimmed and cut into chunks

juice of one lemon

a generous pinch of ground ginger

4 tbsp maple syrup (YUM!) – you can use less if you want.

For the crumble

1 cup flour (I used buckwheat, or almond flour)

1 tsp cinnamon

3 tbsp coconut oil

1 cup  oat flakes (gluten free)

3 tbsp maple syrup

Method

1. Preheat the oven to 200°C
2. Chop the rhubarb into 2cm pieces and place in a saucepan with the maple syrup, ginger, and lemon juice. Cook gently until the rhubarb softens, around 5-10 minutes.
3. Mix the ingredients for the crumble together rubbing them together with your fingertips until a crumble mixture forms.
4. Once the rhubarb mixture is ready transfer to a baking dish and top with the crumble mixture.
5. Cook for 15-20 minutes or until golden brown