Preparation Time: 10 – 15 minutes
Cooking Time: 30 – 45 minutes
Serves: 10 – 12

Ingredients:

500g rhubarb, washed, chopped into small chunks, stalky parts removed

100g of sugar or xylitol for the fruit + plus an extra 1-2 tablespoons for the crumble

135g of plain glutenfree flour + an extra tablespoon for dusting

100g Primrose’s Kitchen Raw Carrot, Apple & Cinnamon Muesli

120ml vegetable oil

A pinch of salt

Serve with (optional but recommended):

Ice cream of your choice. We used 1 frozen banana per person, which was popped in a high speed blender to create a vegan icecream.

Instructions:

Mix the rhubrab with the 100g of sugar/xylitol and put in a large baking tray. Dust lightly with about a tablespoon of plain, glutenfree flour.

In a mixing bowl, mix together the flour, Primrose’s Kitchen Raw Carrot, Apple & Cinnamn Muesli, salt and 1-2 tabelspoons of sugar/xylitol. Distribute the crumble mixture evenly over the fruit and pop the fruit crumble into the oven for 30-45 minutes (or until the crumble is golden brown) at about 200C/390F.

When done, remove from the oven. Then serve warm with some (vegan) ice cream or sorbet. YUM!