Rhubarb, pear and ginger crumble - vegan
Rhubarb, pear and ginger crumble - vegan

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, rhubarb, pear and ginger crumble - vegan. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Rhubarb, pear and ginger crumble - vegan step by step. In a baking dish/ pie dish, put the fruit and then stir in the rest of the filling ingredients. Meanwhile, put all the dry ingredients for the topping into a bowl.

Rhubarb, pear and ginger crumble - vegan is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Rhubarb, pear and ginger crumble - vegan is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have rhubarb, pear and ginger crumble - vegan using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Rhubarb, pear and ginger crumble - vegan:
  1. Take For the filling
  2. Make ready 6-8 sticks rhubarb, cut into 3-5 cm chunks
  3. Get 3 pears, peeled and cored and chopped into 3 cm chunks
  4. Take 1/2 tbsp maple syrup or coconut sugar (add more if you need it sweeter)
  5. Prepare Juice of 1/2 lemon
  6. Get 2 cm chunk of ginger, peeled and grated - optional
  7. Get 1 1/2 tsp ground ginger
  8. Take 1/2 tsp ground cardamom
  9. Make ready For the topping
  10. Take 1/2 cup oats ground into a flour in the blender
  11. Prepare 1 1/2 cups oats
  12. Make ready 1 tbsp ground flaxseed
  13. Take 1 tbsp dessicated coconut
  14. Get 2 tbsp coconut oil
  15. Get 1-2 tbsp maple syrup (or honey if you’re not making it vegan)
  16. Take Some walnuts broken into small pieces or flaked almonds

I earmarked the recipe a while ago in the hopes of eventually veganizing it, and I'm really happy that I finally got around to doing it last week. The ginger ice cream nicely compliments the rhubarb's tangy taste and. Take the dish of blackberries out of the oven and stir in the pear slices. Serve with vegan vanilla ice cream or custard.

Steps to make Rhubarb, pear and ginger crumble - vegan:
  1. Preheat oven to 170C.
  2. In a baking dish/ pie dish, put the fruit and then stir in the rest of the filling ingredients. Put it in the oven for about 10 mins.
  3. Meanwhile, put all the dry ingredients for the topping into a bowl. Mix well.
  4. In a pan, gently heat the coconut oil and maple syrup until melted and combined.
  5. Pour the oil/syrup mix into the bowl with the dry ingredients.
  6. Take the pie dish out of the oven. Press the oat topping mix on top of the fruit. Sprinkle the nuts on top. Bake for 25-35 mins until the top is golden brown.
  7. Serve and enjoy 😋

For the pear and ginger compote: In a large saucepan add the water then the sugar so it slowly absorbs and becomes a syrup. On a medium-high heat, cook the syrup to a very pale blond caramel. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. You can substitute the ground ginger with another spice or leave it out all together. A few of my favourite crumble combinations are: Apple, Blackberry & Cinnamon, Rhubarb & Ginger and Plum & Maple.

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