Rhubarb Berry Crumble

Crumble

• 50 gr (1/3 cup)  almonds 
• 60 gr (1/2 cup)  ground nuts (mix or e.g. hazelnuts)
• 100 gr (1/2 cup)  vegan butter or margarine
• 2 Tbsp maple syrup 
• 50 gr (1/4 cup)  maple sugar (or coconut blossom sugar/brown sugar)
• 1  tsp  vanilla extract
• some tonka bean ((optional))
• 2 Tbsp soy milk
• 100 gr (1 cup)  oats

Fruits

• 250 gr (9 oz.)  rhubarb
• 250 gr (9 oz.) frozen berries (e.g. red currants or raspberries)
• 1 Tbsp flour
• 1 Tbsp maple syrup

Crumble

1. Roughly chop the almonds and place them aside
2. Put all other ingredients into a bowl (the butter should be cold and cut in pieces) and knead to crumbles using either your hands or a food processor

Fruits

1. Wash the rhubarb (peel if you like), cut into pieces and mix with the berries
2. Put the fruits into a casserole, mix with flour and maple syrup
3. Preheat the oven to 180°C (356°F)
4. Put the crumble mix on top of the berries and sprinkle with chopped almonds
5. Bake for approx. 30-40 minutes
6. Serve warm, e.g. with vanilla ice cream or whip cream