- Preheat the oven to 160C.
- Place all of the crumble ingredients into a food processor and pulse until the mixture resembles coarse breadcrumbs.
- Bring together the rhubarb, orange juice, vanilla essence and rice malt syrup in a baking dish and cook in the preheated oven until soft, about 15-20 minutes.
- Carefully remove the baking dish from the oven and scatter the crumble mixture over the rhubarb making sure the layer is as even as possible.
- Pop the baking dish back into the oven and cook until the crumble is brown, about 20 minutes.
- Serve right away with coconut ice-cream.
Serves 4-6
Watch Tobie make this recipe here.
