ROASTED RHUBARB & MATCHA CRUMBLE
Preparation time: 15-28 minutes
Serves: 4-6
INGREDIENTS FOR THE ROASTED RHUBARB
450g rhubarb, washed and reduce into smaller items
100g caster sugar
juice of two clementines
1 vanilla pod, break up in half
FOR THE MATCHA CRUMBLE DUST
25g caster sugar
40g plain flour
10g oats
1.5 tsp matcha powder
a pinch of salt
25g vegan margarine
1/2tsp vanilla paste (non-compulsory)
SERVE WITH:
(vegan) greek yoghurt, plain yoghurt or mascarpone cream.
A handful of cherry or apple blossoms
some contemporary, seasonal fruit like strawberries (non-compulsory)
INSTRUCTIONS:
Pre-heat the oven to 175C
In baking tin, mix the rhubarb, sugar, clementine juice. Add the vanilla pod. Put aside.
In a bowl, mix the caster sugar, plain flour, oats, salt and matcha powder. Add the margarine and rub every thing collectively till it resembles a breadcrumb-like texture.
Unfold the matcha crumble combination evenly over a baking tray lined with greaseproof non stick baking paper.
Roast the rhubarb for 10-Quarter-hour or till the rhubarb is comfortable and beginning to evenly brown and the crumble. In the identical oven, for round 20 minutes, or till the crumble begins to look a pinch, bake the crumble.
Prep 4 bowls with (vegan) greek yoghurt, evenly distributing the rhubarb and matcha crumble mud. Add seasonal cherry or apple blossoms for additional model and revel in!
ALTERNATIVE SERVING SUGGESTIONS:
If you would like a extra conventional fruit to crumble ration, double the crumble recipe!
