Rhubarb Breakfast Crumble
As a kid, I almost never ate rhubarb. Once in a while my parents would add a bit to my morning oatmeal with a bit of honey on top. But that was about it. I saw some rhubarb on sale again last week and decided to get myself some and start experimenting. And tadaa! This is the product of my experimenting: a breakfast crumble. The rhubarb stalks are sour, but in combination with the syrup, they make this a truly delish dish! ; )
small ovenproof dish (21 x 15 cm)
250 g rhubarb
225 g (frozen) strawberries
125 g (frozen) blackberries
1 tbsp oat flour (or other flour of your choosing)
1 ½ tsp cinnamon
2 tbsp date syrup or maple syrup
50 g coconut oil
100 g oats
a pinch of sea salt
1 tbsp date syrup
1 tsp vanilla, unsweetened
coconut yogurt (optional)
And it’s even tastier with a dollop of coconut yogurt!
Preheat the oven to 180°C. Finely chop the rhubarb and boil it in 50 ml water for five minutes on low heat. Transfer the rhubarb to the ovenproof dish and add the strawberries, blackberries, oat flour, date syrup and cinnamon. Squeeze the juice out of the orange into the dish and toss the ingredients to combine.
To make the topping, melt the coconut oil and combine both with the oats, sea salt, date syrup and vanilla in a bowl. Stir well and sprinkle over top of the filling. Place the dish in the oven and bake for 30 minutes. Remove from the oven and allow it to cool for 15 minutes before serving. It will stay warm for about an hour.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!