Rhubarb is one of my favorite fruits. There\u2019s nothing like enjoying a bowlful of stewed rhubarb to remind you that summer is just around the corner. I say fruit, but if you haven\u2019t cooked with it before there is one thing you need to know about it. Rhubarb isn\u2019t at all sweet! This is one reason I like to pair it with other, sweeter fruits like apples or strawberries. It has a very distinctive (and delicious) sharp, almost tangy taste, but if you\u2019re using it alone, make sure you add a sweetener. I like using maple syrup or coconut nectar, but sugar would work too. On to the recipe for this vegan, gluten-free Rhubarb and Apple Crumble! I grew up in a household where crumbles (or crisps) made with apples from our tree were the usual dessert. Rhubarb would sometimes get thrown into the mix too. I enjoyed them but thought they were nothing exciting as I was used to eating them all the time. It\u2019s only now as an adult that I\u2019ve really developed a taste for the foods I ate growing up. Adapting my mother\u2019s original crumble recipe to one that incorporates the way I eat these days (whole food and vegan, without gluten or refined sugar) has been a surprisingly easy and enjoyable task. Crumbles lend themselves naturally to a wholefood lifestyle, and are extremely simple and satisfying to make (and eat!). This Rhubarb and Apple Crumble pairs delicious seasonal fruits\u2014which compliment each other perfectly\u2014with almonds and oats. The result is a deliciously comforting and rich, yet nutritious dessert. Enjoy it paired with a scoop of vegan vanilla ice cream or a scoop of coconut whip\u2014or both, why not? For more decadent dessert recipes, try making these vegan carrot cake flapjacks with dairy-free cinnamon frosting! According to the recipe's author, "the grated carrot makes the flapjacks so moist whilst the cinnamon and vanilla add a warm and sweet flavor. The cinnamon drizzle adds a little extra flavour to these so I would recommend doing this step!" This recipe was republished with permission from Vancouver with Love.