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

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rhubarb, pear and ginger crumble - vegan. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Rhubarb, pear and ginger crumble - vegan is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Rhubarb, pear and ginger crumble - vegan is something that I have loved my entire life.

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. Great recipe for Rhubarb, pear and ginger crumble - vegan.

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

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

Note: If you have a very sweet Though rhubarb is the star of this pie, the sweet pears help to cut its characteristically sour flavor. They also really help with the texture, making the filling less runny! A good grating of fresh ginger in the filling and a nice brown sugar crumble topping take this Rhubarb Crumble Pie to the next level! I bought all the ingredients except the Koko (which came from Ocado) at Tesco.

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 😋

A good grating of fresh ginger in the filling and a nice brown sugar crumble topping take this Rhubarb Crumble Pie to the next level! I bought all the ingredients except the Koko (which came from Ocado) at Tesco. 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. For the pear and ginger compote: In a large saucepan add the water then the sugar so it slowly absorbs and becomes a syrup.

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