Protein Packed Rhubarb Crumble

For the Filling:

800g fresh rhubarb, chopped into 2cm pieces

80g caster sugar (or coconut sugar)

2 tablespoons cornflour

1 teaspoon vanilla extract

Zest of 1 orange (optional)

For the Crumble Topping:

100g Get Farmed! Chickpea Flour

100g Get Farmed! Rolled Oats

80g brown sugar

80g plant-based butter, cold and cubed

1 teaspoon ground cinnamon

1/2 teaspoon salt

Preheat oven to 180°C. Grease a 15cm x 20cm baking dish.

Prepare the filling: Toss chopped rhubarb with caster sugar, cornflour, vanilla, and orange zest. Let sit for 10 minutes to release juices. Transfer to the prepared baking dish.

Make the crumble: In a large bowl, combine chickpea flour, rolled oats, brown sugar, cinnamon, and salt. Add cold plant-based butter cubes and rub together with fingertips until mixture resembles coarse breadcrumbs with some larger chunks.

Assemble: Sprinkle crumble mixture evenly over the rhubarb, ensuring good coverage.

Bake: Place in preheated oven for 35-40 minutes until topping is golden brown and rhubarb is tender and bubbling.

Cool: Let rest for 10 minutes before serving with coconut yoghurt or dairy-free ice cream.