Vegan Rhubarb crumble
VEGAN RHUBARB CRUMBLE
Try this rhubarb crumble recipe, a great classic of British cuisine: this version is vegan, so no milk and eggs in the recipe.
INGREDIENTS
For the filling
- Rhubarb - 500 g (cut into 3 cm pieces)
- Cranberries - 200 g
- Sugar - 4 tbsp
- Orange juice - 1/2
For the crumble
- Sugar - 125 g
- Rolled oats - 150 g
- Flour - 70 g
- Margarine - 110 g, vegan, melted
INFO BOX
- Preparation time - 25 m
- Cooking time - 25 m
- Recipe category - Dessert
- Recipe yield - 4
PREPARATION
- Heat the oven to 180°C (160° fan) gas 4.
- Butter a baking dish.
- For the filling
- Mix together the rhubarb, cranberries, sugar and orange juice.
- Put into the baking dish.
- For the crumble
- Mix all the ingredients together until crumbly.
- Sprinkle over the fruit.
- Bake for 20-25 minutes until the rhubarb is tender and the crumble is golden.
http://bit.ly/2r5I62k
Comments
Post a Comment