5 stalks rhubarb trimmed and chopped
2 apples peeled, cored and diced
1 cup water
1/2 tsp cinnamon (optional)
1 Tbsp granulated stevia or natural sweetener of choice (more to taste)
1/3 cup Muesli (I used Velvety Vanilla Macadamia, Cranberry & Coconut muesli)
1 tsp melted coconut oil
1 tsp rice malt syrup
Coconut sugar, for garnish
Make the Filling:
Add all ingredients to a nonstick saucepan.
Bring to the boil then simmer on medium-low for 10 minutes stirring occasionally until thickened and the apples have softened.
Add more water if required. Spoon mixture into ramekins.
Make the Crumble:
Mix all ingredients together and spoon over rhubarb mixture in ramekins.
Sprinkle with coconut sugar (if desired).
Place in a preheated oven at 180C for 20 minutes.
Top with a dollop of whipped coconut cream.