Rhubarb crumble

Makes 615g.

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

Method:

Heat the oven to 390°F / 360°F fan.

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.

 

 

Please log in to your store account

To share with your friends, log in is required so that we can verify your identity and reward you for successful referrals.

Log in to your account If you don't have a store account, you can create one here

Check out why Hueligans love us on @huel

Share your #huel moments

Join our VIP list

Never miss out on new products, exclusive offers, and more when you join the Huel mailing list.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. You can unsubscribe at any time. Huel Privacy Policy