120 g ground almonds
a pinch of salt
Sweetener ( powder Stevia (1 tbs or 3 tbs of Splenda)
60 g vegan margerine
500 g cooked rhubarb (stewed with sweetener)
Mix the almonds, salt and cubed vegan margerine with a fork or pastry cutter.
Add the chose sweetener and mix thouroughly.
Put the rhubarb into a pudding dish, cover with the crumble mixture.
Place into a 190 °C oven and bake for approw 20 - 20 mins until golden brown.
Serve warm with soya or Oatly cream.
Tip : You can subsitute 1/3 of the ground almonds with coconut flour.
a pinch of salt
Sweetener ( powder Stevia (1 tbs or 3 tbs of Splenda)
60 g vegan margerine
500 g cooked rhubarb (stewed with sweetener)
Mix the almonds, salt and cubed vegan margerine with a fork or pastry cutter.
Add the chose sweetener and mix thouroughly.
Put the rhubarb into a pudding dish, cover with the crumble mixture.
Place into a 190 °C oven and bake for approw 20 - 20 mins until golden brown.
Serve warm with soya or Oatly cream.
Tip : You can subsitute 1/3 of the ground almonds with coconut flour.
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