Every year I get a bumper crop of rhubarb, do almost nothing with it and just admire it's grandeur until I send most of it home with my sister for pies. This year she'll be fighting me for it! This recipe is ready to eat in 5 mins & is an amazing balance of tangy and sweet, creamy & crunchy. You've been warned!!
Rhubarb Vanilla Bean Crumble with Cashew Cream - Technically serves 2. Ahem.
1 1/4c 'ish' Rhubarb, sliced
2-3 tsp Panna Cotta
1 Tbsp Liquid - I used Cashew Milk - Use water or milk of your choice
1 Tbsp Coconut Oil or Softened butter
2 Tsp Panna Cotta
1/4 c oats of your choice - I used quick
1 Tbsp Cashew Cream
1 tsp Pumpkin Seeds
1/2 tsp Tutti Fruiti
Mix Coconut Oil /Butter and Panna Cotta in bowl. Stir in oats. Using hands crumble the topping onto the rhubarb mix. Cook with lid on 1 min, remove & cook 1 more. Drizzle with Cashew Cream & top with Pumpkin seeds & Tutti Fruiti. Let it sit a few mins to cool and watch it get a deeper pink colour! Happy Cooking & Eating! XO Dana K
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