Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Rhubarb & yellow raspberry crumble, using 2 fruits from our allotment!

Today, I went to our allotment. I needed to harvest many yellow raspberries & some of the latest rhubarb stalks. This is what I created with our lovely fruits,…Of course, a lovely vegan crumble! yes, yes! 🙂 I served it with some good hot pouring custard. To make it completely vegan, use vegan custard! 😉 You can make it gluten-free by using gluten-free whole oat flour!

These are lovely fresh ripe yellow-orange raspberries, straight from the plants. All cleaned up, they look like this:

210 gr yellow raspberries!

210 gr yellow raspberries!

Recipe: For 4 big portions

Ingredients:

For the crumble topping:

125 gr stone-ground whole oat flour

125 gr cold straight from the fridge vegan butter or margarine ( I use 100% planta)

50 gr coconut sugar

For the rhubarb-yellow raspberry filling:

210 gr cleaned, fresh yellow raspberries

460 gr fresh, cleaned rhubarb stalks, cut up into 2-3 cm pieces

40 gr coconut sugar

3 tablespoons water

1/4 teaspoon ground ginger + 1/4 teaspoon ground ginger

1 teaspoon sherry vanilla extract

To serve: a hot pouring custard, make it vegan to be completely vegan 😉

I used here pure stone-ground whole oat flour from the mill: Straalmolen, in Belgium. It is situated in Balen. It is a watermill. Every flour is artisanal stone ground over here in the mill. Just read the photo, for more details:

Method:

  1. Make your topping. Take a medium bowl & ad oat four, coconut sugar & vegan margarine pieces. With clean hands, crumble it all together. Set aside into the cold fridge. It will look something like this:

2. Preheat your oven to 200°C ( 400 F) for 10 minutes. Now, make the filling. Take a medium cooking pot & add rhubarb pieces, water, coconut sugar, sherry vanilla extract & 1/4 teaspoon of ground ginger. Mix well & heat up on medium-high heat. Cook until the rhubarb is going soft. This will only take about 5 minutes, stirring often. It will look something like this:

3. Now, add yellow raspberries & the extra 1/4 ground ginger. Carefully mix it all in! Taste one last time. You must taste the raspberries, rhubarb, ginger & vanilla. Pour the filling into a fitted oven dish & crumble the crumble topping over the filling. Place into the hot oven & bake for about 17 minutes. It will look something like this:

When the crumble is all brown on top, the filling is bubbling & the house will smell amazing, it is time to take the crumble out of the oven. In the meantime, pour your custard from the can into a small cooking pot & heat up on high. When hot, whisk the custard through. When the crumble is out of the oven, leaf it sit there for about 5 minutes before serving, otherwise you will burn yourself & not enjoy the flavors well. Now, after 5 minutes, take a lovely fancy stylish dessert plate & scoop a big part on it. Pour some of your favorite hot custard alongside it & a bit over the top of your crumble! Now, sit & relax! Enjoy it to the fullest! 😉 xxx

Hot crumble coming out of the oven!

Hot crumble coming out of the oven!

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You can also find this tasty recipe on Instructables: http://www.instructables.com/id/Rhubarb-yellow-raspberry-crumble/

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Sophies Foodie Files

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