For The Crumble
100g Gluten-Free Oats
2 Tablespoons Coconut Oil
4 Tablespoons Maple Syrup
A pinch Ground Ginger
For the Strawberry and Rhubarb Nice Cream
2 Big Stalks Rhubarb, cut into 1cm lengths
3 Tablespoons Maple Syrup
½ Lemon, juiced
3 Bananas, peeled and frozen
400g Tinned Coconut Milk, chilled (thick part only)
1 Tablespoon Melted Coconut Oil1 Tablespoon Vanilla Extract
Preheat the oven to 190°C and line a baking tray approximately 20 × 20 cm with baking parchment.
First make the crumble topping. Place the oats and almonds in a food processor, and pulse until nice and crumbly. Heat the coconut oil, maple syrup and ginger in a small saucepan over a low heat. Add the liquid mix to the oats and almonds, and pulse in the food processor. Sprinkle the crumble evenly into the baking tray and bake for 10 minutes, then remove from the oven and leave to cool.
For the nice cream, toss the rhubarb with 1 1/2 tablespoons of maple syrup and the lemon juice in a large, shallow baking dish. Cook the rhubarb in the oven for 20 minutes, until lovely and tender. When the rhubarb is completely tender, remove and let it cool a little before blitzing in a food processor. Add the frozen bananas and blend until thick and creamy, then add the remaining maple syrup plus the rest of the nice cream ingredients and blend again until smooth.
Stir in the cooled crumble mixture and scoop straight into bowls to serve, or for a firmer ice-cream consistency, pour in a freezer-proof container and freeze for 1 hour to firm up.
Sit back and enjoy in the sunshine!