Ingredients

• Ingredients 6 cups rhubarb, chopped 1 cup organic apple or white grape juice [250ml] 2 Tbsp rice malt syrup 1 tsp cinnamon 3 Tbsp kuzu (gluten free starch) 2 cups strawberries, hulled and quartered [UK 1lb / 454g] 2 cups rolled oats [UK 1lb / EU 454g] ½ cup hazelnut or almond flour [UK 4oz / 113g] ½ tsp cinnamon Pinch of sea salt 2/3 cup maple sugar [UK 5.2oz / 151g] ½ cup safflower or sunflower oil [UK ¼ pint / 125ml] * 1 pack silken tofu * 1/3 cup maple syrup [UK 2.8 fl oz / 83ml] * 1 Tbsp olive, sunflower or safflower oil * 1 Tbsp soymilk * 1 ½ teaspoons vanilla extract [7.5ml] * 1 tsp lemon juice * Pinch sea salt

Preparation

• Preparation To make the whip: Add all ingredients marked with (*) to a blender and cream until very smooth. Refrigerate at least two hours before serving. Method Preheat oven to 200ºC / 400ºF / Gas Mark 6 Combine rhubarb, ¾ cup [187.5ml] apple juice, rice malt and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer 5 minutes. Dissolve kuzu in remaining ¼ cup [62.5ml]  juice. Add to the rhubarb and cook for 3 minutes. Remove pan from heat, cool slightly, and add strawberries. Pour fruit into an 8×8” (20cm) glass baking dish and set aside. Combine oats, nut flour, cinnamon, salt and maple sugar in a mixing bowl. Add oil and mix thoroughly. Sprinkle the crisp topping over the fruit. Bake for 20 minutes, or until golden brown. Serve warm or at room temperature.