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Rhubarb Apple Crumble | Recipes for the climate Spring | vegan, seasonal, sustainable
Climate-friendly recipes for every season: Today's nutrition damages the climate more than traffic. Because too many meat and milk end up on the plates ...
Climate-friendly recipes for every season:
Today's diet harms the climate more than traffic. For there are too many meat and dairy products on the plates, whose production is responsible for the majority of dietary greenhouse gas emissions. In order to curb global warming, the consumption of animal products must be reduced. The variety of recipes for the climate of Greenpeace Switzerland and tibits shows just how varied and tasty the plant-based diet is. Four or five more cooking ideas are published per season.
All recipes can be found here:
Recipes for the climate - Greenpeace
We'll send you a collection of climate-friendly recipes for each season. Delicious seasonal recipes to cook at home. Check out the videos and get inspired. The question “What should I eat today?” Is a very important one, because 28 percent of the environmental impact of a household is caused by our diet.
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RHAVER APPLE CRUMBLE
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Persons: 4
Preparation time: 40 minutes
INGREDIENTS:
BISCUIT:
1 / 2 TL lemon peel
50 g of finely ground raw cane sugar
80 g spelled flour
6 g baking powder
80 ml of mineral water with carbonic acid
2 EL neutral vegetable oil
Oil and flour for the mold
Crumble:
500 g rhubarb
40 g sugar
5 g ginger
500 g apple
200 g Crunchy Muesli
50 g sugar
40 ml rapeseed oil
300 g vegan biscuit bottom
PREPARATION:
Preheat the oven to 160 degrees. For the biscuit dough, add ½ tsp lemon zest with sugar, flour and baking powder to a bowl and mix with the whisk. Then add mineral water and oil and stir briefly. Pour the biscuit dough into a greased and floured mold and bake in the middle of the preheated oven for about 10 minutes. Allow to cool briefly.
Prepare the rhubarb, cut it into pieces and add the sugar and the peeled and finely chopped ginger with a little water to a pan and cook to a compote on a low heat. The rhubarb pieces do not have to be completely overcooked. In the meantime, peel the apples, grate and add to the compote. Bring to a boil again and let cool. In the meantime mix the muesli with sugar and the rapeseed oil for the crumble. Cut the sponge cake into strips and place a gratin dish on it. Spread the rhubarb and apple compote on the ground, spread the crumble and bake in the oven for about 20 minutes.
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