Rhubarb Ginger Crumble

Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Dessert

Servings:

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.

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.