Vegan Rhubarb Berry Crumble

Step 1/5

• oven

Preheat oven to 180 degrees celsius.

Step 2/5

• 166⅔ g rhubarb
• 50 g Frozen berries
• ⅔ tbsp starch
• ⅔ tbsp lemon juice
• 26⅔ g Raw Cane sugar

• ovenproof pot

Wash the rhubarb & then cut it into small pieces (about 2cm). Mix all the filling ingredients together with 80g of the cane sugar. Place in an oven safe bowl.

Step 3/5

• ⅓ dash sea salt
• 46⅔ g flour
• ⅓ lemon zest
• 40 g margarine
• 16⅔ g Cane sugar

Add the crumble ingredients with 50g of the cane sugar. Add the margarine in last, cutting it into small pieces before adding. Then form crumble with your hands. Add the crumble on top of your fruit mixture.

Step 4/5

Place in the oven at 180 degrees celsius for 25 minutes

Step 5/5

• Vegan ice cream

Serve with vegan ice cream if desired!