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. It’s one of my most favourite flavour combos and nourishing to boot!
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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
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I think rhubarb and ginger is a match made in heaven. This simply delicious dessert is just that, heaven!
- 1 bunch of rhubarb, leaves trimmed and cut to approx. 15cm lengths
- 30 g (2 tablespoons ) rapadura or coconut sugar
- 30 g (¼ cup) rolled oats *see below for gluten & grain-free
- 25 g (¼ cup) of almond meal
- 35 g (¼ cup) of chopped raw almonds or almond flakes
- 25 g (¼ cup) shredded or desiccated coconut
- 50 g of butter, at room temperature
- ½ teaspoon ground cinnamon
- 85 g (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
- Preheat your oven to 180℃. 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.
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 and vegan
Sub the butter with coconut oil (or ghee if you tolerate it) and serve with coconut yoghurt or cashew cream.
Replace the almond meal with desiccated coconut and the almonds with sunflower seeds (or shredded coconut).
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.