Guide to Prepare Rhubarb, pear and ginger crumble - vegan in 29 Minutes for Mom

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, rhubarb, pear and ginger crumble - vegan. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Rhubarb, pear and ginger crumble - vegan is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Rhubarb, pear and ginger crumble - vegan is something which I’ve loved my whole life. They are nice and they look fantastic.

Rhubarb, pear and ginger crumble - vegan step by step. In a baking dish/ pie dish, put the fruit and then stir in the rest of the filling ingredients. Meanwhile, put all the dry ingredients for the topping into a bowl.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook rhubarb, pear and ginger crumble - vegan using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Rhubarb, pear and ginger crumble - vegan:

1. Make ready For the filling
2. Make ready 6-8 sticks rhubarb, cut into 3-5 cm chunks
3. Take 3 pears, peeled and cored and chopped into 3 cm chunks
4. Prepare 1/2 tbsp maple syrup or coconut sugar (add more if you need it sweeter)
5. Make ready Juice of 1/2 lemon
6. Get 2 cm chunk of ginger, peeled and grated - optional
7. Take 1 1/2 tsp ground ginger
8. Prepare 1/2 tsp ground cardamom
9. Get For the topping
10. Prepare 1/2 cup oats ground into a flour in the blender
11. Make ready 1 1/2 cups oats
12. Get 1 tbsp ground flaxseed
13. Get 1 tbsp dessicated coconut
14. Prepare 2 tbsp coconut oil
15. Prepare 1-2 tbsp maple syrup (or honey if you’re not making it vegan)
16. Prepare Some walnuts broken into small pieces or flaked almonds

Rhubarb & Ginger Crumble (Vegan and Gluten Free) Author name. I earmarked the recipe a while ago in the hopes of eventually veganizing it, and I'm really happy that I finally got around to doing it last week. The ginger ice cream nicely compliments the rhubarb's tangy taste and. I bought all the ingredients except the Koko (which came from Ocado) at Tesco.

Instructions to make Rhubarb, pear and ginger crumble - vegan:

1. Preheat oven to 170C.
2. In a baking dish/ pie dish, put the fruit and then stir in the rest of the filling ingredients. Put it in the oven for about 10 mins.
3. Meanwhile, put all the dry ingredients for the topping into a bowl. Mix well.
4. In a pan, gently heat the coconut oil and maple syrup until melted and combined.
5. Pour the oil/syrup mix into the bowl with the dry ingredients.
6. Take the pie dish out of the oven. Press the oat topping mix on top of the fruit. Sprinkle the nuts on top. Bake for 25-35 mins until the top is golden brown.
7. Serve and enjoy 😋

They also really help with the texture, making the filling less runny! A good grating of fresh ginger in the filling and a nice brown sugar crumble topping take this Rhubarb Crumble Pie to the next level! You can substitute the ground ginger with another spice or leave it out all together. A few of my favourite crumble combinations are: Apple, Blackberry & Cinnamon, Rhubarb & Ginger and Plum & Maple. Gluten Free: Make sure that your oats are certified gluten free.

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