Fruity rhubarb under crispy crumbles. We show you how to make this vegan & gluten-free crumble!
Ingredients
Crumble
- 200 g Wacker Sprouted Buckwheat Flour Organic
- 100 g ground almonds
- 70 g Coconut blossom sugar
- 170 g cold magarine
Rhubarb compote
- 500 g Rhubarb
- something Coconut blossom sugar
- 2 TL Cornflour
Instructions
- For the crumble, knead all the ingredients together.
- Then cut the rhubarb into small pieces, place in a pot, cover with water and simmer for a while. Add coconut blossom sugar to taste and stir in cornflour at the end to make the compote a little firmer.
- Then put everything into a baking dish, spread the dough over it as a crumble and bake in the preheated oven at 180 degrees top/bottom heat for approx. 45 minutes.
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