It’s rhubarb season and what better way to celebrate these sunny summer days than with a rhubarb crumble! We have created this yummy, healthy recipe for you - to make a rhubarb dessert that is totally gluten and dairy free and full of nutrients and totally delicious.
It’s super easy to integrate our insect powder into the topping, to give you the extra boost of protein, Omega-3 fatty acids, vitamin B12 as well as iron and zinc. Additionally to that, the rhubarb provides you with fibre, Vitamin K1, calcium and Vitamin C. Healthy food can be so easy and tasty!
For a small tray of rhubarb insect crumble you need:
- 6 stalks of rhubarb
- 100 g of rolled oats
- 3 tbsp of coconut oil
- 8 dates
- 1 banana
- 2 tbsp of insect powder
For the topping blend the bananas, the dates (make sure the seeds are removed) and the coconut oil together. Then mix it together with the oats and the insect powder.
Cut the rhubarb in small pieces and place it in a saucepan with a little bit of water, just as much as it needs not to be covered. Simmer it on the stove until the rhubarb starts to become soft. Then pour the soft rhubarb into a baking dish and spread the crunble mixture on top of the rhubarb. Place it in the pre-heated oven and bake it at 180°C for about 30-40 minutes. Enjoy!
(This recipe gives you the approximate quantities for a baking dish of about 20x30 cm)