Rhubarb crumble with custard

Rhubarb crumble with custard

By
From
V is for Vegan
Serves
6-8

The perfect winter pudding, a British classic.

Ingredients

Quantity Ingredient
1kg rhubarb, cut into 5 cm lengths
100g caster sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For the crumble:

Quantity Ingredient
100g rolled oats
100g plain flour
100g brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
50g coconut oil

To serve

Quantity Ingredient
Custard

Method

  1. Preheat the oven to 180°C and oil an ovenproof dish about 24 cm x 17 cm.
  2. Mix together the rhubarb, caster sugar, ginger, cinnamon and nutmeg and tip into the prepared dish. Cover with foil and bake for 15 minutes. Remove from the oven and set aside.
  3. In a bowl, combine the oats, flour, brown sugar, cinnamon and salt. Then, with cool hands, rub the coconut oil into this mixture until it resembles breadcrumbs.
  4. Remove the foil from the rhubarb dish and sprinkle the crumble over the rhubarb. Bake for 30–40 minutes or until golden. Serve hot with custard.
Tags:
Vegan
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