Since I was a little girl we’ve always had a massive rhubarb plant in our garden and my mum would bake lots of yummy rhubarb cakes. Rhubarb is a beautiful plant and I love the taste of rhubarb in cakes and desserts. Since it’s in season now you can expect a few recipes on the blog. For today I have picked a crumble recipe, it’s just so simple and quick to make and so delicious. I have teamed the rhubarb with apple and topped it with an almond, coconut and seeds mix to make it into a nice healthy dessert.
You could make this recipe with rhubarb only if you prefer, just double the amount and omit the apples. I normally add an oats and spelt flour mix onto my crumble, but this time I wanted to try a grain free version just to see how it tastes. I have to say I’m very pleased with the results and I do hope you will give this recipe a try. Serve the crumble with coconut cream for a dairy free version, greek style yoghurt or traditionally with custard.
- 3 rhubarb stalks ( about 350g), peeled and cut into 2-3cm length
- 3 apples, peeled and sliced
- juice of ½ lemon
- 3 tbsp rapadura sugar
- For the crumble:
- 100g ground almonds (1 cup)
- 75g desiccated coconut (1 cup)
- 3 tbsp rapadura sugar
- 1 tsp cinnamon
- pinch of salt
- 4 tbsp of coconut oil at room temperature (about 60g)
- 35g sunflower seeds (1/4 cup)
- 35g pumpkin seeds (1/4 cup)
- Preheat the oven to 180°C (160°C fan)
- Prepare 9" square baking dish.
- Peel and slice rhubarb and apples and place into a pot with lemon juice and sugar and gently warm up to soften the fruit on the stove for 5 min.
- To make crumble put the ground almonds, coconut, sugar, cinnamon, salt and coconut oil into a large bowl and with your hands mix well together.
- Add the seeds at the end and mix in.
- Place the soften fruit onto bottom of your baking dish and evenly top with the crumble mix.
- Bake for about 25 min or until golden brown.
- Leave to cool down for 10 min and serve warm with coconut cream, greek yoghurt or traditionally with custard.
- Enjoy!
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