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Home / Our Recipes / Rhubarb Orange Oat Almond Crumble

Rhubarb Orange Oat Almond Crumble

No reviews

Serves 6

20 minutesprep time | 40 minutes Processing Time

Author:

Vics Bowls

Savor Harraways Rhubarb and Orange Oaty Almond Crumble, a delightful dessert with tangy and sweet flavors, topped with a crunchy oat almond crumble.

  • Plant based

Nutritional Information

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Products used in this recipe

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Rolled Oats 800g

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Rolled Oats 1.3kg

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Rolled Oats 1.5kg

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    Ingredients

    Filling

  • 500g raw rhubarb 

  • 2 tbsp substitute sugar 

  • Zest and juice of a whole navel orange 

    • Crumble

  • 2 cups Harraways Rolled Oats 

  • 70g light spread, melted 

  • ¼ cup substitute sugar 

  • 1/3 cup or 30g ground almonds 

  • 20g flaked almonds 

  • Pinch of salt

    • Hidden

Home / Our Recipes / Rhubarb Orange Oat Almond Crumble

Rhubarb Orange Oat Almond Crumble

No reviews

Serves 6

20 minutes prep time | 40 minutes Processing Time

Author:

Vics Bowls

Savor Harraways Rhubarb and Orange Oaty Almond Crumble, a delightful dessert with tangy and sweet flavors, topped with a crunchy oat almond crumble.

  • Plant based

Nutritional Information

Share

    Ingredients

    Filling

  • 500g raw rhubarb 

  • 2 tbsp substitute sugar 

  • Zest and juice of a whole navel orange 

    • Crumble

  • 2 cups Harraways Rolled Oats 

  • 70g light spread, melted 

  • ¼ cup substitute sugar 

  • 1/3 cup or 30g ground almonds 

  • 20g flaked almonds 

  • Pinch of salt

    • Hidden

Method

    Filling

      1. Preheat the oven to gas 6, 200°C, fan 180°C.

      1. Wash and trim the ends from the rhubarb, then roughly cut into 5 cm lengths.

      1. Place in a baking dish and sprinkle with sugar, orange juice, and zest. Mix thoroughly and spread evenly.

        Crumble

          1. In a large bowl, add the oats, sugar, ground, and flaked almonds, and salt and mix.

          1. Pour in the melted spread and completely combine.

          1. Place on top of the rhubarb, to completely cover.

          1. Bake for 30 minutes. Then cover with tinfoil and bake for another 10 minutes.

          1. Serve warm with lashings of custard. It is equally as delicious with ice cream, pouring cream or Greek yogurt.

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