Breakfast rhubarb crumble

Ingredients

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.