Strawberry Rhubarb Crumble Slices

Step 1

Let's start by prepping the recipe! To get everything done in a timely manner, first chop up your washed rhubarb into roughly 1-inch pieces. Place them in a large skillet or saucepan, fill the bottom to about 1 cm or 1/2 inch with water and cook your rhubarb for 15-20 minutes until softened and the water has evaporated.

Step 2

In the meantime, prepare your crumble base! In a large mixing bowl, combine the oats, coconut flour, coconut oil, maple syrup, and cinnamon. Stir in 2 tbsp of plant milk, then set the mix aside for 5 minutes. The mixture should be sticky and firm, but not dry and crumbly, so if needed, stir in a little more plant milk.

Step 3

Grease and line a 20 x 30 cm (8 x 12 in) rectangular cake tin and preheat your oven to 180C (356F). Press the oat mixture firmly into the bottom of the cake tin to create your base.

Step 4

In a medium-size saucepan, whisk together the coconut milk, maple syrup, and vanilla powder until well combined, then thoroughly whisk in the cornflour and cook over low/medium heat until the custard mixture thickens. By this time your rhubarb should be done also.

Step 5

Spread out the rhubarb mix evenly on your oat base, then top with the strawberries and cover everything in the custard mix.

Step 6

In a small bowl, combine the oats for the crumble topping with the cinnamon, pecan nuts, maple syrup and coconut oil and sprinkle the mix on top of the custard layer. Transfer the cake tin to the preheated oven and bake at 190C for roughly 25 minutes or until golden on the top. Remove the cake tin from the oven and allow for the custard slices to cool down at room temperature for about one hour, then carefully transfer them to the fridge for a minimum of 4 hours before slicing and serving.

Step 7

To decorate, add some fresh strawberries on top and serve with some vegan ice cream or cream.