Rhubarb and ginger crumble - Recipes - Gluten-Free Heaven

Ingredients

• 800 g rhubarb
• 100 g gluten-free oats
• 100 g gluten-free wholemeal flour
• 120 g light muscovado sugar
• 70 g coconut oil (solid)
• 1 tsp grated ginger
• grated zest of 1/2 an orange
• 50 g light muscovado sugar
• 1 tin of coconut milk for whisking into a cream (Needs to be stored in the fridge for 24 hours before whisking.)
• 1/2 tsp vanilla extract