Rhubarb and Oat Crumble
The flavour of the fruit really shines through in this ultimate rhubarb and oat crumble. Locally produced seasonal food is tasty and healthy as nutrients and flavours have fully developed.
Eating local foods in season offers an environmental bonus. The produce will have travelled less miles, it is less likely to be found in plastic packaging and will have needed fewer pesticides and inorganic fertilisers to grow.
Serves [8]
Ingredients
200 grams of oats
chopped nuts (if you have any but not essential)
2 tablespoons coconut oil
1 teaspoon ground cinnamon
1 teaspoon ground ginger
800 grams rhubarb, sliced
40 millilitre date syrup
Method
Pre-heat the oven to 180C.
Put the and rhubarb into a saucepan with 2 tablespoons of water. Cook gently on a medium heat for about 6 minutes until soft but still retaining colour and bite. Remove and place in a Pyrex dish or cake tin.
Use a saucepan to melt the coconut oil, add the date syrup, cinnamon, and ginger. Pour this over the oats (and chopped nuts if you have them) stir well until all the dry ingredients are coated with the coconut oil mix.
Distribute the topping mixture over the rhubarb.
Bake until golden, 25 minutes or until golden, enjoy.
Recipe provided by Mark Breen of Seasonal Kitchen.
