Rhubarb Crumble with Spices

Classic Swedish rhubarb crumble with a twist!

400g rhubarb

½ tbsp maïzena flour

300ml gluten-free oat flakes

200ml almond flour

150ml white sugar

130g vegan butter (cold, cut into cubes)

1 tsp ground cardamom

1 tsp ground ginger

½ tsp ground star anise

Preheat the oven to 180 °C (fan). Rinse and peel the rhubarb. Cut it into 1 cm slices. Put the rhubarb in the bottom of a pie dish, and sift the maïzena flour on top of the rhubarb. In a bowl, blend the oat flakes, almond flour, sugar and butter cubes. Pinch the ingredients together with your fingers into a crumble. Spread the crumble on top of the rhubarb. Lastly, sift the spices on top of the crumble and bake in the oven for 25 minutes.