This Rhubarb & Blueberry Crumble is the ultimate winter warmer dessert. It has a crisp vanilla oat topping offset with a perfectly sweet and tart rhubarb and blueberry filling. Served with your choice of coconut yoghurt or vanilla ice cream, it’s a great dish to whip up for family and friends especially during the cooler months.

To make your base, you’ll need rhubarb, blueberries, coconut sugar and a splash of lemon juice. And for the crumble, you’ll need flour, quick oats, coconut sugar, organic butter (or Nuttlex or olive spread if you’re vegan), cinnamon, sea salt, and our Raw Protein Isolate Vanilla. This delicious vegan protein powder provides 21g of protein per serve, made from sprouted golden peas and fermented brown rice.

The sprouting and fermenting process increases nutrients and makes the protein easy for your body to absorb and digest. With a complete amino acid profile, it’s naturally high in Iron, Zinc and Phosphorous. The smoothy, creamy vanilla flavour will take your oat crumble to the next level.

Once your rhubarb and blueberry mixture has cooked, transfer it into a baking dish, sprinkle your crumble on top and bake for 30-35 minutes until golden. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!