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Rhubarb Cinnamon Crumble [Vegan, Gluten-Free]

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This is a real summer treat, that I make over and over again for dessert this time of the year, putting to use all those gorgeous rhubarbs that grow outside my house. I find it to be the greatest feeling, to cook with vegetables and fruit from the garden.

Rhubarb Cinnamon Crumble [Vegan, Gluten-Free]

This Recipe is :

Gluten-free Recipes Vegan



Cook Time



  • 4 to 5 small stems rhubarb
  • 2 cups oats (I use certified gluten-free)
  • ¾ cups maple syrup
  • 1 cup coconut oil
  • 1 tbsp cinnamon


  1. Turn the oven to 350 degrees.
  2. Slice/chop the rhubarb and place the pieces in an oven tray.
  3. In a mixing bowl, add oats, maple syrup, coconut oil and cinnamon and very thouroghly stir it together before spreading it out across the rhubarb. Place in the oven and bake for approximately 25 minutes, until the rhubarbs are cooked throughout and the oats are a little brown on top. Serve with your favourite vegan vanilla sauce or vanilla ice cream.





Creative plant-based dishes for adventurous foodies. Ida Hemmingsson-Holl is the creator of the new food blog Planet Plant-Based. She cooks vegan food, naturally free from gluten and white sugar. Ida has a background as global marketing director for one of the world’s largest media agencies. She currently resides in Munich, Germany with her husband and two children.



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