Inspired by another blogging great cook Sophie but as I did not have all of the ingredients for Sophie’s Rhubarb recipe I had to gather the ingredient I had. This topping has a nice almond & pecan crunchy flavour with a hint of coconut. Everyone was happy with it and seeing no empty ramekins is a good sign for me. My cat Oscar de la Renta loved the coconut whipped cream too 🙂 Vegan as always.. so go vegan and stay vegan !!!
800g rhubarb cut into 2 cm pieces
4 average size apples cur into 2 cm pieces
1 C caster sugar
1/2 C shredded coconut
2/3 C flaked almonds
1/4 C Pecan nuts
1/2 C oats
1/3 C raw Xylitol (or sugar)
1/4 C plain flour
70g non dairy margarine
1 tsp mixed spices
Thick coconut cream to serve Coconut Cream Recipe
Preheat oven to 190C or forced fan 170C.
Place rhubarb and apple with caster sugar in a saucepan on a small heat for 5 mins
Increase heat and stir until the mixture becomes thicker
Combine all of the remaining ingredients and form a crumble
Pour the rhubarb and apple mixture into some ramekins then add the crumble to the top
Pop in the oven for 30 mins then serve with the delicious coconut cream to a few very lucky people !!