Breakfast rhubarb crumble

As I always say, I’m here to make every dessert breakfasty. So here’s a classic, a crowd pleaser.
Make this in a big batch for the whole house, and thank me later.

Recipe, serves 1;

THE CRUMBLE
1 heaped tbsp smooth nut butter (cashew or almond is best)
3 tbsp oat flour (or sub for 1 tbsp vanilla protein)
1 tbsp rolled oats
1 tbsp syrup or sugar
Sprinkle bicarbonate of soda
Pinch of salt
Splash of water

THE RHUBARB
1 stick rhubarb
Splash apple juice
1 tsp syrup

TO SERVE
3 tbsp yogurt, mixed with water until drizzly
OR custard

Method

1. Diagonally slice your rhubarb into 2cm chunks, and steam for 10 mins until tender.

2. Preheat the oven to 190°C

3. Whilst the rhubarb steams, add all the crumble ingredients to a bowl and mix until you have a crumble consistency - you’ll need to add water until you achieve this.

4. Add the steamed rhubarb to a small bowl with syrup and a splash of juice and microwave for 10-20 seconds.

5. Add the crumble ontop, then bake for 10-15 minutes until the crumble starts to brown

6. Rest for 2-3 mins, top with custard or yogurt and serve.

Notes + Variations:

You can also prep this and bake it later, or even make a big batch for breakfast throughout the week.