ROASTED RHUBARB & MATCHA CRUMBLE
Preparation time: 15-28 minutes
Serves: 4-6
INGREDIENTS FOR THE ROASTED RHUBARB
450g rhubarb, washed and reduce into 2-4cm items, thicker stalks halved
100g caster sugar
juice of two clementines
1 vanilla pod, cut up in half
FOR THE MATCHA CRUMBLE DUST
25g caster sugar
40g plain flour
10g oats
1 1/2tsp matcha powder
a pinch of salt
25g vegan margarine
1/2tsp vanilla paste (elective)
SERVE WITH
(vegan) greek yoghurt, plain yoghurt, vanilla ice cream or mascarpone cream
a handful of cherry or apple blossoms
some contemporary, seasonal fruit like strawberries (elective)
INSTRUCTIONS
Pre-heat the oven to 175C.
In a baking tin, mix the rhubarb, sugar and clementine juice. Add the vanilla pod. Put aside.
In a bowl, mix the caster sugar, plain flour, oats, salt and matcha powder. Add the margarine and rub the whole lot collectively till it resembles a breadcrumb-like texture.
Unfold the matcha crumble combination evenly over a baking tray lined with greaseproof non stick baking paper.
Roast the rhubarb for 10-Quarter-hour or till the rhubarb is smooth and beginning to frivolously brown. In the identical oven, bake the crumble for round 20 minutes, or till the crumble begins to look a pinch brown across the edges.
Prep 4 bowls with (vegan) greek yoghurt, evenly distributing the rhubarb and matcha crumble mud. Add seasonal cherry or apple blossoms for further model and revel in!
ALTERNATIVE SERVING SUGGESTIONS:
In order for you a extra conventional fruit to crumble ratio, double the crumble recipe!
