- 3 large rhubarb stalks (cut into 1cm pieces)
- 60g raspberries
- 3 tbsp agave nectar
- 100g oats
- 60g Vanilla Huel
- ½ tsp Huel toffee flavour system
- 60g chopped walnuts
- 4 tbsp coconut oil
Heat the oven to 200°C / 180°C fan / gas 6.
Mix together the rhubarb, raspberries and 2 tbsp of the agave nectar and place into a baking dish.
To make the topping, mix the oats, Huel toffee flavour system, remaining 1 tbsp of agave nectar and walnuts. Rub in the coconut oil using your fingertips.
Cover the fruit with the crumble and bake in the oven for about 30 minutes until the topping is golden brown.