Spring is springing and rhubarb is the first of my home grow produce to pop its little head above the soil! The stems have grown so well this past month it's ready for cutting and that means crumble.
These little mini pot servings are fantastic if you don't fancy chopping up heaps of fruit and eating nothing but crumble for the next week (although I wouldn't complain at that little predicament!) Nevertheless they're a great way to cut and cook homegrown rhubarb whenever you fancy.
3 stems rhubarb
1 tbsp coconut oil
3 tbsp oats
2 tbsp gluten free flour
1 tsp maple syrup
Large pinch of mixed spices
Pinch of salt
Pre-heat the oven to 180C
Chop the rhubarb into small pieces and add to a ceramic dish. Do the same with the apple
Warm the coconut oil in a pan over a low heat. Add the rest of the ingredients and stir well
Spoon the mixture out and over the fruit
Oven bake for 20 - 30 minutes until the fruit is soft and top is turning golden
Decorate with nuts and seeds for extra benefits! I've used pecans and sunflower seeds