The Hungry Gap recipe

May 3, 2018/in Newsletter "Onion Oracle", Recipes black currant jam, brown sugar, butter, rhubarb, rolled oats, wholemeal flour/by Tolhurst Organic

Read our article about the Hungry Gap here

Rhubarb Crumble

By Tolhurst Organic Published: May 3, 2018

Make this seasonal dessert vegan by using organic vegetable spread. It will be just as tasty.

Ingredients

900 gram rhubarb cut into pieces
2 tablespoons black currant jam can use any other favourite preserve
150 gram brown sugar
100 gram wholemeal flour
50 grams rolled oats
100 grams butter

Instructions

Preheat the oven to 200 degrees C, gas mark 6. Place the prepared rhubarb in a large shallow ovenproof dish and sprinkle the jam and part of the brown sugar over the top.
To make the crumble, whizz all ingredients together in a food processor until the mixture resembles breadcrumbs. Scatter the crumble over the fruit.
Bake in the oven for about 35 minutes until crisp and golden on the top. The juices from the fruit will bubble through the crumble crust. Serve with yoghurt or cream. I love almond vegan yoghurt with it!