Rhubarb Crumble

Rhubarb Crumble Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 4 This is a hearty vegan dessert, perfect for springtime when rhubarb is at its best. Ingredients 300 g plain white flour 150 g vegan butter (for example Rakusen’s “Tomor Vegetarian Margarine Block”) 150 g demerara sugar 60 g white sugar 250 ml orange juice 500 g rhubarb, chopped Instructions Rub together the flour, butter and demerara sugar until the mixture resembles breadcrumbs. Cut the rhubarb stalks into pieces roughly 5 cm in length. Any that are very thick can be sliced in half lengthways. In a saucepan mix the orange juice with the white sugar then add the rhubarb pieces. Cook gently for approximately 5 – 8 minutes, stirring just once or twice, until the rhubarb is slightly softened. Spoon the rhubarb into a large ovenproof baking dish or 4 individual ovenproof bowls and cover with 6 tablespoons of the poaching liquid. Top the rhubarb with the crumble mixture and bake for 30 – 40 minutes at 180ºC or 160ºC fan assisted/350°F or 320ºF fan assisted/gas mark 4 until golden on top and bubbling around the edges. Serve with a drizzle of vegan cream or custard. 3.2.1230