Rhubarb Vanilla Bean Crumble with Cashew Cream

Every year I get a bumper crop of rhubarb, do almost nothing with it and just admire it's grandeur until I send most of it home with my sister for pies. This year she'll be fighting me for it! This recipe is ready to eat in 5 mins & is an amazing balance of tangy and sweet, creamy & crunchy. You've been warned!!

Rhubarb Vanilla Bean Crumble with Cashew Cream - Technically serves 2. Ahem.

• 1 1/4c 'ish' Rhubarb, sliced

• 2-3 tsp Panna Cotta

• 1 Tbsp Liquid - I used Cashew Milk - Use water or milk of your choice

Combine in Rect Steamer. Taste test to see if you need more Panna Cotta for sweetness, every rhubarb is different. NOTE: Use the Multi Purpose steamer when you double the recipe.

• 1 Tbsp Coconut Oil or Softened butter

• 2 Tsp Panna Cotta

• 1/4 c oats of your choice - I used quick

• 1 Tbsp Cashew Cream

• 1 tsp Pumpkin Seeds

• 1/2 tsp Tutti Fruiti

Mix Coconut Oil /Butter and Panna Cotta in bowl. Stir in oats. Using hands crumble the topping onto the rhubarb mix. Cook with lid on 1 min, remove & cook 1 more. Drizzle with Cashew Cream & top with Pumpkin seeds & Tutti Fruiti. Let it sit a few mins to cool and watch it get a deeper pink colour! Happy Cooking & Eating! XO Dana K

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