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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Rhubarb Ginger Crumble
- 1 bunch/s rhubarb -leaves trimmed and cut to approx. 15cm lengths
- 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
- 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
- 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 in an airtight container in the fridge.