This Rhubarb & Blueberry Crumble is the ultimate winter warmer dessert. It has a crisp vanilla oat topping offset with a perfectly sweet and tart rhubarb and blueberry filling. Served with your choice of coconut yoghurt or vanilla ice cream, it’s a great dish to whip up for family and friends especially during the cooler months.
To make your base, you’ll need rhubarb, blueberries, coconut sugar and a splash of lemon juice. And for the crumble, you’ll need flour, quick oats, coconut sugar, organic butter (or Nuttlex or olive spread if you’re vegan), cinnamon, sea salt, and our Raw Protein Isolate Vanilla. This delicious vegan protein powder provides 21g of protein per serve, made from sprouted golden peas and fermented brown rice.
The sprouting and fermenting process increases nutrients and makes the protein easy for your body to absorb and digest. With a complete amino acid profile, it’s naturally high in Iron, Zinc and Phosphorous. The smoothy, creamy vanilla flavour will take your oat crumble to the next level.
Once your rhubarb and blueberry mixture has cooked, transfer it into a baking dish, sprinkle your crumble on top and bake for 30-35 minutes until golden. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Rhubarb & Blueberry Crumble
250 grams rhubarb, discard stalks and chop
3 tbsp coconut sugar
1-2 tbsp water
2 ½ cups frozen blueberries
1 tbsp lemon juice
¾ cup gluten free all-purpose flour
¾ cup quick oats
3-4 tbsp Raw Protein Isolate Vanilla
¼ cup coconut sugar
½ cup melted organic butter (or vegan butter alternative)
1 tsp cinnamon
½ tsp sea salt
Preheat oven to 190 Degrees C.
Combine chopped rhubarb, coconut sugar and water in a saucepan. Cover and simmer over a low heat for 10 minutes or until rhubarb is soft. Add more water if needed.
Add blueberries and lemon juice. Cook for a further 5 minutes, stirring regularly. Set aside and allow to cool.
Combine all crumble ingredients in a medium sized mixing bowl, mix until crumbly.
Transfer rhubarb and blueberry filling to a crumble dish, and sprinkle crumble on top. It is easiest to crumble the topping with your hands.
Bake for 30-35 minutes or until golden.
Serve with your choice of yoghurt or ice cream.