I have NEVER cooked with rhubarb…can you believe it? I was so excited to find Rhubarb in my first CSA box from Glen Valley Organic Farm. CSA stands for Community Supported Agriculture. The idea is that in the beginning of the year, you sign up with a farm and pay them a lump sum of money to provide you with a set number of boxes over the summer (some offer longer periods) of fresh produce (fruits & vegetables, some offer eggs too!) I love that the produce is SO fresh as it’s picked literally that week and that it supports the local economy. There are lots of these all over, so just Google “CSA program” to see if there is one near you! So far it’s been fun to be exposed to new things that I normally would overlook at the grocery store or farmer’s market.
Naturally, for my first recipe with rhubarb, I had to make a traditional crumble but healthier – obviously! I love a tart crumble so kept the coconut sugar to a minimum. If you like a sweeter crumble, feel free to increase the amount of sugar in the recipe because rhubarb can be quite tart. This recipe is vegan (using vegan butter), gluten-free (using gluten-free oats), dairy-free and refined sugar free! I topped it with some yogurt because it’s a breakfast recipe but if you’re going to serve it for dessert, just add some coconut ice cream and enjoy 🙂 !
I really hope you try out this delicious crumble! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!