Updated: Nov 2
Cool nights call for a warm dessert and this rhubarb crumble will tick all your boxes!
3 cups rhubarb, cut into 2cm pieces
1 cup oats
1/2 cup coconut
1/4 cup sliced almonds
1/4 cup pumpkin seeds
1 Tbsp brown sugar
1 tsp cinnamon
1/4 cup coconut oil, melted
Preheat oven to 180 bake
Add rhubarb to medium size pot with 1/4 cup water and cook over medium heat until rhubarb is soft and stewed
Add remaining ingredients (oats, almonds, pumpkin seeds, brown sugar, cinnamon and coconut oil) to a bowl and mix until well combined
Add rhubarb to a medium oven dish, ensuring the base is well covered. Sprinkle oat and seed mixture on top
Bake in oven for 25-30 minutes or until top is crunchy and golden. Delicious served alongside fresh fruit and Greek yoghurt.
TOP TIP: Leftovers (if any left!) make for a delicious porridge topping the next morning!
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The Wellness Studio is an online nutrition practice who specialise in lifestyle change, weight management and weight loss, women's health, gut health, low FODMAP diets, management of chronic health conditions, paediatric food allergies, and fussy eating/food intolerances.