Rhubarb Ginger Crumble

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 in this delicious rhubarb ginger crumble .

Like so many of my recipes, this is one is incredibly versatile, you could eat it for breakfast, or have it for dessert. It’s one of my most favourite flavour combos and nourishing to boot!

Health Benefits

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.

Ginger is awesome also for supporting a healthy digestion.

Ingredients

You’ll need fresh chopped rhubarb and for the crumble mixture coconut sugar or rapadura, rolled oats, almond meal, chopped raw almonds, shredded coconut, butter, ground cinnamon. For the syrup mix rice malt syrup (or honey) and fresh ginger for this scrumptious treat.

How to make this rhubarb crumble recipe

To whip up this easy crumble, preheat your oven, mix the syrup ingredients, toss the rhubarb with the syrup, and arrange it on a tray. For the crumble topping, combine the dry ingredients and rub in the cubes of butter before baking both the rhubarb and crumble until golden brown and delicious.

Serving suggestions and how to store

Serve this crumble warm with a generous dollop of sour cream, Greek yoghurt, or coconut yoghurt for a creamy contrast. Or for a delicious dessert serve with vanilla ice cream. Store leftovers in an airtight container in the fridge, and enjoy them as a quick snack or dessert.

Vary this rhubarb ginger crumble to suit

This rhubarb ginger crumble recipe is incredibly adaptable! For a low-fructose version, swap coconut sugar for rice malt syrup. You can easily make it grain-free by using rolled quinoa instead of oats. For dairy-free options, simply replace the butter with coconut oil and serve with coconut yoghurt. Vegan options are also available by substituting sweeteners and fats accordingly. Don’t like ginger? Just use extra cinnamon or cardamom instead!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Rhubarb Ginger Crumble

Prep 10 minutes minutes

Cook 15 minutes minutes

Total 25 minutes minutes

Serves: 4

This delightful rhubarb ginger crumble is the perfect balance of tart and sweet. Not only is it a comforting dessert, but it's also versatile, allowing you to cater to various dietary needs with a few simple tweaks.

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Ingredients

• 1 bunch/s rhubarb -leaves trimmed and cut to approx. 15cm lengths

Crumble

• 30 g coconut sugar or rapadura (2 tablespoons )
• 30 g rolled oats (¼ cup) see below for gluten & grain-free
• 25 g almond meal (¼ cup)
• 35 g raw almonds (¼ cup) chopped or almond flakes
• 25 g shredded or desiccated coconut (¼ cup)
• 50 g butter -at room temperature
• ½ tsp ground cinnamon

Ginger syrup

• 85 g rice malt syrup, honey or maple syrup (¼ cup)
• 1 tbsp hot water
• 1 tbsp ginger root -freshly grated or 1 tsp of ground ginger

Method

• Preheat your oven to 180℃/350°F (fan forced). Line two small trays with baking paper.
• In a small jug, mix the syrup ingredients until well combined.
• Toss the rhubarb with the syrup and arrange in a single layer on one of the trays.
• In a large mixing bowl combine all of the crumble ingredients and rub the butter in the dried ingredients until well combined. Alternatively, pulse in a food processor.
• Arrange the crumble in a thin layer on the second lined baking tray.
• Bake the rhubarb and crumble in the oven for approx. 15 minutes or until the rhubarb is just cooked through.
• Divide the rhubarb between serving plates, spoon over the crumble and serve immediately with sour cream, full-fat natural or Greek yoghurt or coconut yoghurt.

Store

• Store in an airtight container in the fridge.

Variations

Low-fructose

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.

Dairy-free

Sub the butter with coconut oil (or ghee if you tolerate it) and serve with coconut yoghurt or cashew cream.

Vegan

Choose rice malt or maple syrup as your sweetener. Sub the butter with coconut oil and serve with coconut yoghurt or cashew cream.

Nut-free

Replace the almond meal with desiccated coconut and the almonds with sunflower seeds (or shredded coconut).

Coconut-free

Replace the coconut with more nuts or oats.

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.

 

I'd love to hear how you like this flavour combo. Post a comment or rate this recipe.

Course: Dessert

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