Here’s another awesome vegan dish that Chef Kendall taught us how to make at the Native Foods Cooking Demo! This was my favorite out of the bunch, but then again, I have a sweet tooth, so it’s no surprise!
Red Rhubarb Crumble
4 cups rhubarb, cut into 1″ pieces (frozen works if you can’t find fresh)
3 cups organic sugar
1/2 cup unbleached white flour
1 tsp. vanilla extract
1/2 tsp. ground cardamom
2 cups unbleached white flour
1 tsp. sea salt
2 cups organic brown sugar
1 cup earth balance, vegan butter
1) Preheat oven to 375 degrees. In a bowl, mix together the rhubarb, sugar, vanilla, cardamom and 1/2 cup of flour. Spoon the mix into the bottom of a pie pan or casserole dish.
2) In a food processor, pulse together 2 cups of flour, salt, and brown sugar. Add the vegan butter and pulse until the pieces of butter are pea in size. Or cut the butter into the dry mix with two forks. Spread the topping mixture over the rhubarb mixture.
3) Place the pan in the oven for 35-45 minutes, or until the filling is bubbly and the topping is lightly brown. Let it cool for at least 30 minutes.
Serve with your favorite vegan ice cream or vegan whipped cream!
And here’s the recipe for —> Blood Red Beets with Pine Nut Vegan “Goat Cheese” in case you missed it!
I love Native Foods!