Rhubarb Crumble

Serves 10 | Cooking time: 40mins

Ingredients:

• 360g Rhubarb

• 1/2 star anise

• 1/2 tbsp cinnamon

• 1 tbsp agave syrup

• 1/2 tsp vanilla extract

  Crumble:

• 100g wholemeal flour

• 60g vegan butter

• 100g porridge oats

• 1/2 nob of ginger

• 3 tsp cacao

• 5 tbsp agave syrup

Method:

Wash and cut Rhubarb into bite size pieces. Put it into a saucepan with the star anise, cinnamon, agave syrup and vanilla extract. Cook it in a low heat till the Rhubarb is very soft.

Pour the rhubarb into a medium baking dish, removing the star anise, and preheat the oven to 180˚C.

Mix the crumble in a bowl, making sure you grate the ginger (preferably with a microplane) till fully incorporated.

Scatter the crumble over the rhubarb and bake for 30 mins or until golden brown on top.

Serve piping hot with a big scoop of banana ice cream (simply freeze bananas and then blend them).