Easy Rhubarb Crumble

Hello Spring, good bye Winter. Time to get back to eating more seasonal, so here I am sharing this healthy and easy rhubarb crumble recipe with you.

Rhubarb is currently in season and nutritionally and taste-wise, at it's peak. I have never been a massive fan of rhubarb, but now I like to use it mainly  as a compote or in this delicious easy crumble recipe.

If you are looking for a more healthy rhubarb crumble recipe, you have come to the right place.

Do You Need To Peel Rhubarb For a Crumble?

I personally don't peel the rhubarb for a crumble or compote unless the stalks are tough and /or fibrous. I give it a good wash, trim the ends and chop it into 3 cm chunks. If the rhubarb is too thick, I halve any thicker pieces lengthways.

How Long Do You Cook Rhubarb For?

I would say maximum is 20 minutes or even less. You don't want the rhubarb to be too mushy. It needs to be tender and maybe slightly falling apart. You could also roast in the oven for around 25 - 30 minutes, but I prefer boiling. 

How Do You Make Rhubarb Crumble?

You basically toss the rhubarb and other fruits you are using with spices, lemon juice and maple syrup in a shallow baking dish or a pan and let it simmer for around 20 minutes. Then you make the crumble with oats, ground almonds, coconut oil and crumble it over the fruit and bake until the topping is browned and the fruit is bubbling underneath it.

The Ingredients for Easy Rhubarb Crumble

• Rhubarb - nice and ripe please 
• Strawberries - I added a big punnet of strawberries to add a bit more colour. Rhubarb ,when cooked, goes a bit brown, so if you can use strawberries or raspberries. Both fresh and frozen work well.
• Oats - the star ingredient. Use certified gluten-free for gluten free option. I used traditional rolled oats/porridge oats.
• Maple Syrup - because this is my favourite sweetener, but you can use coconut sugar, raw honey, date syrup or any other sweetener
• Cinnamon - it goes so well with all the other flavours  and turns the crumble into one big bowl of comfort food
• Vanilla extract - to add warm vanilla touch
• Lemon juice - adds a bit of zing and touch of freshness

How Do You Serve Rhubarb Crumble?

My favourite is completely covered  in vanilla ice cream , or with yogurt for breakfast, or straight out of the fridge.

Easy Rhubarb Crumble

Yield: 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

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Ingredients

• 400g rhubarb, chopped into 3 cm chunks
• 1 big punnet strawberries or raspberries, halved (400g)
• 2 tsp cinnamon
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• Crumble ingredients:
• 1,5 cup oats
• ½ cup finely ground nuts (almonds work the best, but you can use mixed nuts too)
• ¼ cup melted coconut oil ( coconut butter or any other butter works well too)
• 1 tsp cinnamon
• 1 tbsp maple syrup ( add a bit more if you like it a bit more sweet)

Instructions

1. 1. Place the rhubarb and strawberries into a large pot or pan
2. Add the cinnamon, maple syrup, vanilla extract and lemon juice. Stir gently to combine and evenly coat the rhubarb and strawberries
3. Let it simmer for around 15 - 20 minutes or until the rhubarb is soft to touch and slightly falling apart. Once cooked that off the heat.
4. In the meantime make the crumble by mixing together the oats, finely ground nuts, cinnamon, coconut oil and maple syrup.
5. Using your fingers, rub the mixture together creating small chunks. Add touch more coconut oil if the mixture is too dry
6. Sprinkle the topping mixture over the fruit mixture, placing it so that the fruit is lightly and evenly covered (some fruit may show through and that's perfectly fine)
7. Gently press down with a spatula and then pop in the oven to bake at 180Celsius/ 350°F for 30 minutes or until the rhubarb is fork tender and you can see the fruit bubbling
8. Cool down completely before serving
9. It tastes the best the next day, once all the flavours have mixed together and have fully thicken.

Notes

Serve with yoghurt for breakfast, vanilla ice cream as a dessert or just on its own straight from the oven or nice and cold from fridge.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 724Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 36mgCarbohydrates: 113gFiber: 17gSugar: 7gProtein: 22g

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Easy Rhubarb Crumble Storage Tips

• To Store - Leftover crumble can be covered and refrigerated for  up to 4 days.
• To Freeze - Place crumble  in an airtight freezer-friendly container for up to 1 month. Let thaw overnight in the fridge before reheating.