Rhubarb Crumble

After an icy week, here is something comforting to warm you through this weekend. A British classic - Rhubarb Crumble, but made with Huel!Thank you to Dash from @veganinheart who created these amazing recipes to keep your Huel fresh and fun. We've still got some awesome recipes to come to come, including a Coffee Kick, Lemon Kiss and an epic Hazelnut Pancake recipe! Or you could sign up to our newsletter and receive the full, recipe eBook right now. As well as getting all the recipes together, you will also have a beautifully designed book you can always access on your phone or tablet; it even contains the macro-nutrient breakdown of each recipe.

Ingredients

3 large rhubarb stalks (cut into 1cm pieces)
60g raspberries
3 tbsp agave nectar
100g oats
60g Vanilla Huel
½ tsp Huel toffee flavour system
60g chopped walnuts
4 tbsp coconut oil

Instructions

Heat the oven to 200°C / 180°C fan / gas 6.
Mix together the rhubarb, raspberries and 2 tbsp of the agave nectar and place into a baking dish.
To make the topping, mix the oats, Huel toffee flavour system, remaining 1 tbsp of agave nectar and walnuts. Rub in the coconut oil using your fingertips.
Cover the fruit with the crumble and bake in the oven for about 30 minutes until the topping is golden brown.