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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.


  • 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


  • 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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