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Apple Raspberry Rhubarb Macadamia Crumble

| Baked Sweets, Desserts

This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb.

Topped with the protein rich, nutty crumble it makes a delicious, nourishing dessert that’s healthy enough for brekkie.

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

This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination flavours with apple, raspberry and rhubarb.
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5 from 3 votes

Apple Raspberry Rhubarb Macadamia Crumble

This Apple Raspberry Rhubarb Macadamia Crumble my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb.
Prep Time10 mins
Cook Time25 mins
Course: Dessert
Servings: 4
Author: Georgia Harding

Ingredients

  • 30 g butter
  • 4 Granny Smith apples – large ones, peeled and diced
  • 1 bunch/s rhubarb – finely sliced
  • 1 tbsp rice malt syrup, honey or maple syrup
  • 1 tsp ground cinnamon
  • 100 g raspberries – fresh or frozen (1 cup)

Crumble

  • 50 g butter
  • 100 g almond meal
  • 1 tsp ground cinnamon
  • 85 g rice malt syrup, honey or maple syrup
  • 100 g rolled oats – or rolled quinoa flakes for grain-free
  • 125 g macadamia nuts – (1 cup)
Metric – US Customary

Instructions

  • Pre-heat your over to 180°C/350°F (fan-forced).
  • In a medium sized pot, melt your butter. Add the diced apple, rhubarb, syrup and cinnamon and stir to toss in the butter. Pop the lid on and cook over a low heat for 8 mins stirring occasionally.
  • Lastly fold through the raspberries and turn off the heat immediately.
  • To make the crumble place the butter, almond meal, cinnamon and syrup into a food processor and pulse so that they come together. Thermomix, 4-6 pulses.
  • Add the oats (or quinoa) and macadamia nuts and pulse again to form a sticky crumble. Thermomix, reverse 4-6 pulses.
  • Divide the fruit between 4 ramekins (or into one large dish). Top with the crumble and bake for 10-15 minutes until golden brown.

Serve

  • Warm with cream, Crème Fraîche, yoghurt or ice-cream.

Make-ahead

  • Re-heat in a low oven (covered with foil) until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Gluten-free

Replace the oats with rolled quinoa flakes.

Dairy-free/ vegan

Replace the butter with coconut oil and serve with coconut cream or coconut yoghurt (or cashew cream).

Nut-free

Replace the almond meal with spelt or gluten free flour, and the macadamia nuts with a seed or leave out.
 
 
 
 

Let me know how you love this nourishing and delicious crumble recipe in the comments below.

Banana Rhubarb and Raspberry Slice

| After School Snacks, Baked Sweets, Healthy Lunchbox

This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes sensational.  The sweetness of the ripe bananas paired with the tartness of the rhubarb really is is a match made in heaven.

My kids are both back at school as of today and seeing as this Banana Rhubarb and Raspberry Slice is their current favourite snack, it’s only fitting that I share it here in the membership. I can’t wait to hear how you love this, I hope it will be added to your planner and become your families new favourite too. Feel free to experiment with other fruits for the topping or if you prefer, you could just make the banana cake part.

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

This Banana Rhubarb and Raspberry Slice tastes amazing.  The sweetness of the ripe bananas paired with the tartness of the rhubarb is a perfect match.
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4.6 from 10 votes

Banana Rhubarb & Raspberry Slice

This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes amazing.  The sweetness of the ripe bananas paired with the tartness of the rhubarb is a match made in heaven.  Wow your family with this easy to bake recipe.
Prep Time10 mins
Cook Time20 mins
Servings: 8
Author: Georgia Harding

Ingredients

  • 125 g butter - at room temperature
  • 25 g coconut sugar or rapadura - 2 tbsp (optional)
  • 2 free-range or organic egg/s
  • 250 g banana/s - they need to be very ripe (1 cup approximately)
  • 1 tsp vanilla - powder, extract or essence
  • 100 ml milk - of choice
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • ¼ tsp sea salt
  • 200 g wholemeal spelt flour - (1¾ cups approximately)
  • 2 stem/s rhubarb
  • 140 g fresh raspberries (can use frozen if you like)

Instructions

  • Pre-heat the oven to 180°C/ 350°F (fan-forced). Line a slice tin with baking paper.
  • Mix the butter, sugar, eggs, bananas, vanilla, milk and cinnamon in a high speed blender for a minute. Thermomix, 1 minute, speed 5.
  • Add the bicarb and salt and blend for a couple of seconds. Add the flour and fold through the mixture. Thermomix, flour symbol, a couple of turns until the flour is mostly incorporated into the wet. Finish with a spatula if necessary.
  • Place in a lined slice tin and top with finely sliced rhubarb and raspberries. Bake for 20 minutes or until the centre is cooked.

Store

  • Airtight in the fridge or freezer.

Notes

Dairy-free

Replace the butter with coconut oil or macadamia nut oil (the coconut oil does toughen it when it cools, but it's still delicious).

Gluten-free

Replace the flour with your favourite GF flour.

Egg-free

Rach tested egg-free for me and I'm happy to announce chia eggs were a success. 

Different fruit

You can absolutely switch up the fruit to suit your tastes and what's in season.

Boost the protein

Add any nuts or seeds to the batter or top.

Tip

The bananas need to be very ripe or it won't be sweet enough as there's very little added sugar.

I really can't wait to hear how you love this slice. Post a comment below and feel free to rate the recipe too. 

Rhubarb Orange Frangipane Tart

| Baked Sweets, Desserts, Members only

This delicious, nourishing and low sugar Rhubarb Orange Frangipane Tart is a fabulous dessert. Rhubarb is in-season right now and it’s a high fibre vegetable which is great for supporting sluggish digestion. It has a very impressive nutrient profile and is also a wonderful source of many protective antioxidants. I adore this dessert and I…

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Rhubarb Ginger Crumble

| Baked Sweets, Desserts

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
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5 from 3 votes

Rhubarb Ginger Crumble

I think rhubarb and ginger is a match made in heaven. This simply delicious dessert is just that, heaven!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Servings: 4

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

Instructions

  • 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.

Notes

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.

Rhubarb and Raspberry Roly-Poly

| Baked Sweets, Desserts

This Rhubarb and Raspberry Roly-Poly is one of my favourite winter weekend or dinner party desserts. I love the combination of raspberries and fresh rhubarb rolled in a soft pie-like dough. Serve with double cream or coconut yoghurt (my preference), though the rest of my family say vanilla bean ice-cream is ‘a must.’

This is a healthier version of the sugar and jam drenched traditional roly-poly in one of my nana’s old cookbooks (actually, it is a book filled with cuttings from magazines and lots of handwritten recipes that no doubt a neighbour or friend had shared). It’s still certainly not an everyday food, rather seriously good comfort food for those times when a little deliciousness in life is called for.

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.

Healthy Rhubarb and raspberry roly poly
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Rhubarb and Raspberry Roly-Poly

One of my most favourite desserts, I think these Rhubarb and Raspberry Roly-Poly are just delicious. A healthy take on the classic jam filled, high sugar dessert.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Servings: 8

Ingredients

For the dough

  • 480 g wholemeal spelt flour
  • 4 tsp baking powder
  • ½ tsp sea salt
  • 180 g butter -chilled and cubed
  • 250 ml milk (1 cup) your choice

For the filling

  • 100 g raspberries (1 cup) fresh or frozen
  • 1 bunch/s rhubarb -1cm dice
  • 2 tsp ground cinnamon
  • 2 tbsp coconut sugar or rapadura

For the syrup

  • 170 g rice malt syrup, honey or maple syrup (½ cup)
  • 250 ml boiling water (1 cup)

Instructions

  • Preheat the oven to 180ºC/350°F (fan forced).
  • To make the dough: combine the flour, baking powder and sea salt. Add the butter and either rub into the flour by hand or process until well combined with the flour (to form a crumb). Add the milk and mix until a firm, slightly sticky dough is formed.  If it is too sticky, add more flour or to dry, add a little more milk.
  • Roll out between two pieces of baking paper into a 1cm thick (roughly) rectangle.
  • Remove the top piece of baking paper and scatter the filling evenly over the dough then roll it up into a cylinder. Trim the outer doughy edges and cut into approx. 2cm wide slices, carefully placing each slice onto a baking tray, leaving a little room between each one (they will expand).
  • For the syrup: combine the sweetener and hot water and mix until the sweetener has dissolved. Drizzle over each roly-poly.
  • Bake for 40 minutes or until the dough has risen and browned slightly (and most of the syrup has reduced).

Serve

  • Hot out of the oven with double cream, coconut cream or dare I say it (my kids and hubby are cheering me on)…a good quality vanilla ice-cream.

Note

  • Making a good dough, especially gluten free requires TLC and a keen eye to achieve the right consistency in the dough. Once you've got the knack, you'll not look back.

Store

  • Store in an airtight container in the fridge.

Notes

Dairy-free and vegan

Replace the butter with 100ml of macadamia nut oil and milk with the approx. the same quantity of coconut milk.  (Sorry I have run out of time and I have not recipe tested this yet). I'd recommend adding the coconut milk gradually to form the right consistency in the dough.

Gluten-free

Replace the spelt flour with a good quality gluten-free bread flour.

Low-fructose

Replace the coconut sugar with a pinch of stevia powder and chose the rice malt syrup as your sweetener for the syrup (and definitely skip the ice-cream)!

A different filling

Absolutely possible, the limit is your imagination. I love playing with various spices in the syrup too like ginger, cardamom, cloves etc; Pear and ginger are divine and in season now.

Lighter dough

You can substitute white spelt or half/half for a lighter consistency.
 

I'd love to hear how you like this recipe. Please post a comment or rate it now.