Rhubarb “crumble” with whipped coconut cream

My mouth is watering just writing this post! This is a guilt-free, EXTREMELY tasty, addicting rhubarb crumble. It’s the kind of dessert that you make when your lactose, sugar-loving uncle tries, and then you laugh when you tricked him into eating a “healthy” dessert. It is easy to make, and your tummy won’t hate you when you engulf your last bite.

Whipped Coconut Cream

Ingredients

  • 14oz coconut milk (chilled)
  • 1 tablespoon maple syrup ((more to taste))
  • 1 teaspoon vanilla extract

Note

optional: other flavor extracts, ground spices (like cinnamon) or cocoa powder

Directions

Step 1
Chill the coconut cream overnight to help separate the water from the cream.
Step 2
Combine all of the ingredients into a stand mixer or using a hand mixer whip until soft peaks.

Rhubarb Crumble

Ingredients

  • 1lb fresh or frozen rhubarb
  • 4 teaspoons honey (or more if you like it sweeter)
  • 1/4 bag almost meal ((ground almond flour))

Directions

Step 1
Cook rhubarb and honey on med low heat for 5-10 mins or longer depending on whether you like it chunky or smooth. Set aside to cool.
Step 2
Toast the almond meal in a pan over med heat for 3-4 mins until golden brown making sure to move it around so it doesn’t burn.
Step 3
Divide the rhubarb into 2 bowls, top with toasted almond meal and a couple of table spoons of the whipped coconut cream.