Rhubarb and Strawberry Crumble
5-6 rhubarb stems
200g strawberries, hulled and roughly chopped
2tbsp agave syrup or honey
zest and juice 1/2 orange
100g porridge oats, (I used Rude Health Porridge Daily Oats)
50g wholegrain spelt flour
50g light brown muscovado sugar
50ml coconut oil, melted
1 Preheat oven to 200C (180C fan) mark 4. Chop the rhubarb stems into roughly 2cm/1inch pieces and toss together with the strawberries in a medium size ovenproof dish.
2 Stir through the agave or honey and orange.
3 In a separate bowl, stir together the oats, flour, sugar and cinnamon, before mixing through the coconut oil. This might look like it won’t cover the oat mixture, but it will- it might be easiest to use your hands at this point.
4 Cover the fruit with the oat mixture and bake for 40-45min until crispy and cooked through. Serve immediately or at room temperature with yogurt, frozen yogurt or ice-cream.
Leftovers are great for breakfast or reheated the next day. Alternatively, you could make it in two smaller dishes and freeze one- reheat from frozen, cooking for 50-55min until cooked through.