Rhubarb Crumble — Sweet-Tart Fruit with Golden Oat Topping

🛒 Ingredients

• #Rhubarb Filling;
• 500 g fresh rhubarb — trimmed, washed, cut into 3–4 cm chunks
• ½ cup coconut sugar or brown sugar (adjust to tartness)
• 1 tbsp lemon juice.. 1 tsp lemon zest
• 1 tbsp cornstarch — mixed with 1 tbsp cold water
• ½ tsp ground cinnamon.. ¼ tsp ground ginger — lovely warm contrast
• #Golden Crumble Topping;
• ¾ cup all-purpose flour.. ½ cup rolled oats
• ⅓ cup coconut sugar or brown sugar.. ¼ cup desiccated coconut (optional)
• ¼ tsp sea salt.. ½ tsp ground cinnamon
• ⅓–½ cup solid coconut oil — chilled, or cold vegan butter
• 1 tsp vanilla extract

👩‍🍳 Instructions

1. 1

   Prep & preheat: Preheat oven to 180°C (350°F). Lightly grease your baking dish or individual ramekins.

2. 2

   Make the filling: In a bowl, gently toss rhubarb chunks with sugar, lemon juice, zest, cinnamon, ginger, and cornstarch slurry. The cornstarch thickens the juices so the crumble isn’t too runny. Spoon evenly into your baking dish(es).

3. 3

   Make the crumble topping: In a separate bowl, mix flour, oats, sugar, coconut, salt, and cinnamon. Add chilled solid coconut oil. Rub with your fingertips until the mixture forms coarse, uneven crumbs — keep some larger chunks for lovely texture. Stir in vanilla. Do not overwork — keep it crumbly and loose.

4. 4

   Assemble & bake: Scatter the crumble topping evenly over the rhubarb. Do not press down — keep it airy. Bake 35–40 minutes until the topping is deep golden and crisp, and the rhubarb juices are bubbling thickly around the edges.

5. 5

   Rest & serve: Let cool 10–15 minutes before serving — this lets the juices set and prevents burns! Delicious warm on its own, or with vegan custard, coconut cream, or dairy-free ice cream.