Rhubarb Crumble

Who doesn’t like a good crumble?

For me, crumbles need to have a crispy topping that sort of snaps a bit when your serving spoon goes through it on its way to find the fruit underneath…fruit that is heavy on acidity to cut through any sweetness in that crumble topping. And that describes a well-executed rhubarb crumble.

Most traditional crumble recipes simply combine flour, sugar and lots of fat – mostly butter. Vegan recipes tend to go for the simple alternative and use heavily processed vegan butter, margarine or coconut fat. I prefer to take a different route and combine cashew butter with a bit of unprocessed rapeseed oil in my mixture. For added depth of flavor and crispiness, I include some ground hazelnuts and oat flakes with my flour…and of course a good brown sugar and plenty of spices!

Try serving with a good spoonful of vanilla cashew cream…or if you’re feeling lazy, just a bit of soy yogurt!

Yield: makes about 4-6 servings

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