Rhubarb is one of those fruits (actually technically a vegetable), you either love or hate. I’m grateful my whole family love it as it is one of those nostalgic foods that takes me back to cooking with my nan. Though she was a whole lot more traditional in her use of it, I like to pair it with slightly less conventional flavours like ginger, coconut and almonds.
Like so many of my recipes, this is one is incredibly versatile, you could eat it for breakfast, or have it for dessert. Check out my gluten, grain, dairy, nut-free and fructose friendly options too.
Rhubarb is a high fibre vegetable and in Chinese herbal medicine, it is a rhizome used for supporting sluggish digestion (especially treating constipation and abdominal bloating). It has a very impressive nutrient profile including vitamin A, C, B complex and K, as well as being a fabulous source of many minerals. It’s one of the best plant sources of calcium (though its oxalate content does affect absorption). It is also a wonderful source of many protective antioxidants.
1 bunch of rhubarb, leaves trimmed and cut to approx. 15cm lengths
30g (2 tablespoons ) rapadura or coconut sugar
30g (¼ cup) rolled oats *see below for gluten & grain-free
25g(¼ cup) of almond meal
35g (¼ cup) of chopped raw almonds or almond flakes
25g (¼ cup) shredded or desiccated coconut
50g of butter, at room temperature
½ teaspoon ground cinnamon
85g (¼ cup) rice malt syrup, honey or maple syrup
1 tablespoon hot water
1 tablespoon of freshly grated ginger or 1 teaspoon of ground ginger powder
Replace the rapadura or coconut sugar with rice malt syrup (and choose RMS for the ginger syrup).
Grain and gluten-free
Replace the oats with rolled quinoa (flakes). This is one of my favourite crumble mixes.
Sub the butter with coconut oil or ghee and serve with coconut yoghurt or cream.
Replace the almond meal with desiccated coconut and the almonds with sunflower seeds (or shredded coconut).
Don’t like ginger?
Then substitute it with cinnamon.
Apple Rhubarb crumble
For a pie type of crumble, dice the rhubarb (1-2cm), double the syrup and add in two large Granny Smith apples, peeled and diced. Pop in a baking dish and top with the crumble (I also double the quantity of crumble mix). Bake for approx. 30-40 minutes or until the fruit is cooked and the crumble browned. If your crumble has browned but your fruit isn’t cooked through, cover with foil and continue to bake.
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