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Rhubarb Crumble
A British classic - Rhubarb Crumble, but made with Huel! Thank you to Dash who created some delicious recipes to keep your Huel fresh and fun.
Ingredients
- 3 large rhubarb stalks (cut into 1cm pieces)
- 60g raspberries
- 3 tbsp agave nectar
- 100g oats
- 60g Original Huel
- ½ tsp Huel toffee flavour system
- 60g chopped walnuts
- 4 tbsp coconut oil
Instructions
- Heat the oven to 200°C / 180°C fan / gas 6.
- Mix together the rhubarb, raspberries and 2 tbsp of the agave nectar and place into a baking dish.
- To make the topping, mix the oats, Huel toffee flavour system, remaining 1 tbsp of agave nectar and walnuts. Rub in the coconut oil using your fingertips.
- Cover the fruit with the crumble and bake in the oven for about 30 minutes until the topping is golden brown.
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