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!
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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Rhubarb Ginger Crumble
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.
Emma Danchin says
Georgia, I want to express my appreciation for your recipes. I love the way you offer the options to adjust to various food requirements and I find every recipe I try is FAB.
I feel you have a very sensible and health conscious approach to your recipes, THANK YOU.
with love
Emma
Georgia Harding says
Thanks so much Emma for taking the time to comment. Thrilled you like my recipes and that they are a success. I hate food waste so it’s important to me to make sure my recipes turn out exactly as planned. You are very welcome G x
Rachel says
This is DELICIOUS!!!!!! Yum yum yum. Very easy to make too!
Georgia Harding says
Glad you enjoyed Rachel G x
Rachel says
I made this again last week, apple/rhubarb combo – my sister and her kids plus mine all loved it! The ginger just gives a different uplifting dimension to it. Such a winner!
Georgia Harding says
Glad you enjoyed it Rachel – I love the ginger too G x
Heather says
I made this with raspberries and blueberries, for dinner guests also made the maple bark, chopped it small and sprinkled over the hot crumble. Delicious and indulgent but o so good…
Georgia Harding says
Oh wow, what a lovely combination Heather. Love the sound of your combinations, thanks for sharing G x
Leyla Parbery says
Wow Georgia, another amazing recipe thank you so much! I made for dessert and the kids and husband devoured it with some cream in one go!
Georgia Harding says
So glad everyone loved it Leyla, thanks for rating the recipe too G x
Carol says
Georgia Georgia…..
One big bunch of home grown rhubarb dropped off by a neighbour
One Google search ‘Well Nourished rhubarb’
One very satisfied family of 5 (including three fussy young girls who hate ginger and probably not keen on rhubarb)
One surprised mum and cook as the picture sort of looked very curious to be honest
One share of dessert dropped off to aforementioned neighbour
Try this people…..it’s so so good!!
Georgia Harding says
Ha ha – what a lovely message Carol. So pleased you loved it. Cheers for the 5? rating too G x