Rhubarb & Yellow Raspberry Crumble

Today, I went to our allotment. I needed to harvest many yellow raspberries & some of the latest rhubarb stalks. This is what I created with our lovely fruits,…Of course, a lovely vegan crumble! yes, yes! :) I served it with some good hot pouring custard. To make it completely vegan, use vegan custard! ;) You can make it gluten-free by using gluten-free whole oat flour!

Recipe: For 4 big portions

Ingredients:

For the crumble topping:

125 gr stone-ground whole oat flour

125 gr cold straight from the fridge vegan butter or margarine ( I use 100% planta)

50 gr coconut sugar

For the rhubarb-yellow raspberry filling:

210 gr cleaned, fresh yellow raspberries

460 gr fresh, cleaned rhubarb stalks, cut up into 2-3 cm pieces

40 gr coconut sugar

3 tablespoons water

1/4 teaspoon ground ginger + 1/4 teaspoon ground ginger

1 teaspoon sherry vanilla extract

To serve: a hot pouring custard, make it vegan to be completely vegan ;) I used here pure stone-ground whole oat flour from the mill: Straalmolen,in Belgium. It is situated in Balen. It is a watermill. Every flour is artisanal stone ground over here in the mill. See picture above!

Make your topping. Take a medium bowl & ad oat four, coconut sugar & vegan margarine pieces. With clean hands, crumble it all together. Set aside into the cold fridge. It will look something like this, see 2nd picture above!

Preheat your oven to 200°C ( 400 F) for 10 minutes. Now, make the filling.

Take a medium cooking pot & add rhubarb pieces, water, coconut sugar, sherry vanilla extract & 1/4 teaspoon of ground ginger. Mix well & heat up on medium-high heat. Cook until the rhubarb is going soft. This will only take about 5 minutes, stirring often. It will look something like this, see 1st picture above!

Now, add yellow raspberries & the extra 1/4 ground ginger. Carefully mix it all in! Taste one last time. You must taste the raspberries, rhubarb, ginger & vanilla. Pour the filling into a fitted oven dish & crumble the crumble topping over the filling. Place into the hot oven & bake for about 17 minutes. It will look something like this, see 2nd picture above!

When the crumble is all brown on top, the filling is bubbling & the house will smell amazing, it is time to take the crumble out of the oven. In the meantime, pour your custard from the can into a small cooking pot & heat up on high. When hot, whisk the custard through. When the crumble is out of the oven, leaf it sit there for about 5 minutes before serving, otherwise you will burn yourself & not enjoy the flavors well. Now, after 5 minutes, take a lovely fancy stylish dessert plate & scoop a big part on it. Pour some of your favorite hot custard alongside it & a bit over the top of your crumble! Now, sit & relax! Enjoy it to the fullest! ;) xxx

You can also find this tasty recipe her on my blog: http://sophiesfoodiefiles.wordpress.com/2015/09/24/rhubarb-yellow-raspberry-crumble-using-2-fruits-from-our-allotment/