It’s official, it’s Spring! I love this time of year, the days are getting longer, flowers are coming into bloom and it is the season for field harvested rhubarb. What better way to enjoy it than with a crumble. The zingy, zesty rhubarb contrasts well with the crumbly sweet topping. Agave nectar balances out the sharpness and intensifies the rhubarb flavour.
For the rhubarb:
- 750g rhubarb
- 3 tbs agave nectar
For the crumble topping:
- 60g ground almonds
- 60g buckwheat flour
- 2 tbs coconut oil
- 2 tbs coconut nectar
Preheat the oven to 180˚C.
Chop the rhubarb into thumb size chunks and place into a large saucepan. Add the agave nectar and cook for 15-20 minutes. Turn off the heat and set aside.
In a large bowl, mix together the ground almonds and buckwheat flour. Add the coconut oil and mix into the flour using your fingertips until it looks like breadcrumbs. Stir in the coconut nectar and set aside.
Put the rhubarb mixture into a large ovenproof dish and sprinkle with the crumble topping. Cook in the oven for 15 minutes.
Serve hot or cold and enjoy. Let’s hope with some Spring sunshine 🙂