Mango Rhubarb Coconut Crumble sounds like a beautiful dream, or what do you think? Then still in combination with a scoop of vanilla ice cream, I can hardly resist. I am a big fan of coconut and especially in combination with southern fruits. Mangoes, for example, I could eat at any time of the day, morning, noon, night and maybe? Passport aside, I think it’s about time we got going with this wonderful and delicious dessert that is sure to put you in the vacation spirit.
Rhubarb Mango Coconut Crumble
Our rhubarb-mango-coconut crisp today consists of two preparation steps. First, the filling is made from rhubarb, mango, maple syrup, arrowroot flour, lemon juice, lemon zest, ginger and bourbon vanilla. This is all mixed well once until everything is well combined.
The second step, that is the crumble consists of almond flour, shredded coconut, coconut oil and maple syrup. This is likewise all kneaded by hand until everything is well combined, but still slightly crumbly.
TIP: Instead of mango, I could also imagine pineapple very well in this fruity dessert. Or maybe a mixture of both? Here you can experiment as you like.
Vegan gluten free crumble
Now spread the Almond Coconut Crumble evenly over the filling of mango du rhubarb and place in the oven. 30 minutes and a lovely coconut smell in the kitchen later, the crumble is ready to be served straight from the oven.
TIP: This delicious and fruity dessert tastes simply wonderful in combination with a scoop of vanilla ice cream or vegetable cream. An absolute poem!
If you make the crumble with a different fruit combination, feel free to let me know. I am always very happy about feedback.
How healthy is rhubarb actually?
Rhubarb originates from the Himalayan region and belongs to the knotweed family. It is interesting to know that the redder the stalks, the less sour the rhubarb tastes. The season here in the area is from the beginning of April to the end of June.
Here are a few more facts about rhubarb:
- Very low calorie with 20 kcal per 100g
- Rich in potassium, calcium, phosphorus and vitamin C
- High content of antioxidants that help the body neutralize free radicals
If you’re in the mood for a different summer dessert today, I recommend the following variations:
- Raspberry chocolate shortbread
- Cheesecake in glass
- Vegan Giotto Dessert
- Simple strawberry dessert
- Chocolate Soft Serve
- Cookie Ice Cream Sandwiches
- Mini banana pancakes
- Strawberry slices with quinoa base
- Raspberry cheesecake without baking
- Lamingtons vegan
Let’s get started with this brilliant Rhubarb Mango Crumble. I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Rhubarb Mango Coconut Crumble (v, gf, zf)
FOR THE RHUBARB-MANGO MIXTURE:
- Preheat oven to 175 degrees convection (195 degrees top-bottom heat) and provide a medium casserole dish.
- FOR THE RHUBARB-MANGO MIXTURE Place rhubarb, mango, lemon juice, arrowroot flour, ginger, lemon zest and bourbon vanilla in a bowl and mix until well combined. Set aside.450 g Rhubarb, 200 g Mango, 30 ml Lemon juice, 2 TL Arrowroot flour, 2 TL Ginger, 1 TL Lemon peel, ¼ TL Bourbon vanilla
- FOR THE TOPPING Place almond flour, shredded coconut, coconut oil and maple syrup in a bowl and mix with your hands until a slightly crumbly dough forms.90 g Almond flour, 35 g Coconut shavings, 35 g Coconut oil, 60 ml maple syrup
- Pourrhubarb-mango mixture into baking dish and spread evenly. Sprinkle the topping evenly over the top and place in the oven. Bake for 30 minutes until the top is nice and golden brown.
- Remove from the oven and finish with cream or a scoop of vanilla ice cream, as desired. Enjoy immediately and store leftovers in the refrigerator for 1-2 days.