Recipes
Peach-and-Raspberry-Eton-Mess

Rhubarb Crumble

Rhubarb Crumble

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The quickest way to make a crumble topping is to whizz store-bought biscuits in the food processor. Which is what we have done here to make this delicious Rhubarb Crumble

  • Serves 6
  • Prep Time 10 minutes
  • Cooking Time 30 minutes
Ingredients
  • 1 tablespoon butter or coconut oil
  • 150g bunch rhubarb, leaves trimmed and stalks sliced into 5cm lengths
  • 400g (4 small) red apples, peeled, cored and sliced into thin wedges
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 orange, halved and juice squeezed (1/3 cup/ 85ml)
  • 1/2 cup (125ml) Vitasoy Soy Milky Lite
  • 2 tablespoons raw sugar
  • 300g packet ANZAC biscuits

Other soymilks in the Vitasoy range may be substituted (excluding flavoured options). Vitasoy Coconut milk also works for a slightly different flavour.

Instructions
  1. Heat the oven to 180C. Grease a 2L oven-proof dish with the coconut oil or butter.
  2. Place the rhubarb, apple slices, vanilla, cinnamon, orange juice, Vitasoy Soy Milky Lite and sugar into the dish and stir gently.
  3. Blitz the ANZAC biscuits in a food processor until coarse crumbs. Sprinkle over the fruit mix and bake in the oven covered with a lid or aluminium foil for 20 minutes. Uncover and bake for 10 minutes more. Serve warm or cold with ice cream or yoghurt.