Rhubarb Crumble with Oats

Ingredients

• 600 g ripe rhubarb
• 50 g agave syrup
• 0.25 tsp vanilla powder
• 75 g spelt whole wheat flour
• 75 g hearty oats
• 3 tbsp pumpkin seeds
• 0.5 tsp cinnamon
• Pinch Salt
• 60 g Butter

Instructions

1. 1.

   Clean the rhubarb, remove stems if necessary, wash and cut into about 3 cm pieces. Mix with 20 g agave syrup and vanilla powder in a bowl and let rest for about 30 minutes.

2. 2.

   Meanwhile, combine spelt whole wheat flour, oats, pumpkin seeds, remaining agave syrup, cinnamon, and salt in a bowl to make the crumble mix. Melt butter over low heat in a saucepan, then gradually add it to the dry mixture and knead into crumbs.

3. 3.

   Place the rhubarb pieces in a baking dish and spread the crumble on top. Bake the rhubarb crumble with oats in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20–30 minutes until golden brown, then serve warm.