Rhubarb crumble has always been one of my favourite dessert! So I decided to do my own take and create a healthy rhubarb crumble recipe that was vegan, gluten free and containing no refined sugar.
The rhubarb is cooked until sticky and tender topped with a sweet oat crisp. Skipping on the butter, sugar and wheat flour this healthy rhubarb crumble recipe can be enjoyed guilt free without feeling heavy and bloated afterwards!
Sweetened only with maple syrup with oats, flour and coconut oil forming the crumble. This doesn’t compromise on taste or texture, it tastes just like the real deal.
The ultimate perfect dessert. Amazing served warm with some coconut yoghurt or ice cream.
I feel like everyone loves a healthy rhubarb and apple crumble with oats so this delicious dessert is great for entertaining. Especially as it can be made the day before.
This Healthy rhubarb crumble recipe is delicious served hot or cold especially with a helping of custard, ice cream or yoghurt.
Health Benefits of Rhubarb
Rhubarb is high in antioxidants which is good for heart health and protects you from free radicals. It will also help brighten your skin and keep it smooth and glowing.
Rhubarb is also a good source of vitamin C that helps boost immunity and increases the absorption of iron.
Rhubarb also stimulates the growth of good bacteria in the digestive system.
The stalk contains anthocyanins, which gives the deep, red colour. This can help fight imflammation.
Why you will love this Rhubarb Crumble Recipe Because:
Its easy and quick to make all you need is a few simple ingredients a mixing bowl and baking dish
It’s so delicious
Only a few simple ingredients needed
This healthy rhubarb crumble is just as good as traditional recipes
The combination of sweet apples and tart rhubarb is to die for!
This gluten free rhubarb crumble recipe is easily adaptable and can be made with frozen fruit if needed, or any fresh fruit you have on hand like berries, peaches or pears.
This recipe is much healthier then traditional rhubarb crumbles
What you need to make healthy Rhubarb crumble:
Rhubarb
Oats
Coconut oil
Maple syrup
Apples
Lemon juice
How to make healthy Rhubarb Crumble:
First we preheat our oven to 200°C
Then chop the rhubarb into 2cm pieces and place them in a saucepan along with the chopped apples, maple syrup, and lemon juice. Cook gently until the rhubarb is soft, this will take around 15-20 minutes.
Mix the crumble ingredients together by rubbing them together with your fingertips until a crumble mixture forms.
When the rhubarb is ready transfer to a baking dish and top with the crumble mixture.
You can sub the apples for strawberries for a delicious strawberry rhubarb crumble. The maple syrup for any liquid sweetener.
The coconut oil can be subbed for butter. To make rhubarb crumble with oats no flour, then simply switch out the flour for oat flour. You can easily make this by blending the oats until a flour consistency is reached.
Almond flour should also work for the crumble topping, with a 1:1 ratio swap. You can also use all purpose flour.
How to store Vegan Rhubarb Crumble
This low calorie rhubarb crumble should be kept covered and stored in the fridge for up to three days. Please not the crumble with be less crisp and more soft after first cooking.
1bunch400g/14 oz rhubarb, washed, trimmed and cut into chunks
juice of one lemon
1tbspcinnamon
4tbspMaple Syrup
3apples chopped
For the crumble
1cupflour (I used buckwheat)
1tspcinnamon
3tbspcoconut oil
1cupjumbo oat flakes (gluten free)
3tbspmaple syrup
Instructions
Preheat the oven to 200°C
Chop the rhubarb into 2cm pieces and place the chopped rhubarb in a saucepan with the chopped apples, maple syrup, and lemon juice. Cook gently until the rhubarb softens, around 15-20 minutes.
In a medium bowl. Mix the ingredients for the oat crumble together rubbing them together with your fingertips until a crumble mixture forms.
Once the rhubarb mixture is ready transfer to an oven proof dish and top with the oat mixture.
Cook for 15-20 minutes or until golden brown
I hope you enjoy this healthy rhubarb crumble recipe!
You can make rhubarb compote, pie, or jam by simmering chopped rhubarb with sugar until it becomes tender and sweet. Adjust the amount of sugar to your taste. Combine with Sweet Fruits: Pair rhubarb with sweet fruits like strawberries, apples, or berries in desserts, compotes, or jams.
Method. Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water.Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
The abundance of both fresh rhubarb and fresh herbs available in early summer can be combined in a simple fruit-based dessert the whole family will love.
Its root and underground stem are used in traditional Chinese medicine combinations. Rhubarb contains chemicals that might help heal cold sores and reduce swelling. Rhubarb also contains fiber, which might help reduce cholesterol levels and affect stomach conditions.
Rhubarb leaves contain a poison called oxalic acid, so should never be eaten – cut them off and discard. Maincrop rhubarb can sometimes have tough, stringy ribs, so after washing it, strip these off with a small, sharp knife and slice the stalk thinly or thickly as required.
The fiber in rhubarb helps keep things moving through your digestive tract, preventing problems such as constipation. It also contains compounds called sennosides, which act as natural laxatives. The tannins in rhubarb also provide anti-diarrheal effects.
Rhubarb is a vegetable often thought to be a fruit. There's actually a good reason for this confusion: in 1947 the USDA classified it as a fruit because the tariffs on bringing fruits into the country were lower on fruits than vegetables. In actuality though, rhubarb is a vegetable - a member of the buckwheat family.
Peeling it seemed to somewhat reduce the bitterness. Rhubarb can be baked into muffins, cakes, squares, even used as a pizza topping. Stewed up with a little sugar (to taste) and water, it can be a topper for ice cream or biscuits, or eaten on its own.
Candied. Simply bake rhubarb pieces with sugar and lemon in the oven to obtain a candied version that you can spread on toast or pour over a scoop of ice cream.
In co*cktails. Rhubarb and summer drinks go hand in hand. ...
Homemade syrup. You don't even need a recipe to make rhubarb syrup. ...
Depending on your location, rhubarb is typically available from early spring (the end of March or early April) to late spring or early summer (around May or June). Since fresh rhubarb is almost always available in April, it's a common choice for Passover and Easter desserts, as well as other spring celebrations.
Herbs: Rhubarb's tartness pairs well with herbs like thyme, mint, and basil, which can add a refreshing and aromatic dimension to the drink. Spices: Spices like ginger, cinnamon and cardamom can add depth and warmth to rhubarb-based co*cktails, and are a great addition to winter co*cktail recipes.
So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.
You don't need to peel peak-season rhubarb, but by midsummer, the stalks tend to be tough and fibrous. You might need to peel them to make them tastier.
Dogs cannot eat rhubarb. While they have health benefits for humans as a source of potassium, vitamin C, and magnesium, rhubarb is a toxic plant for dogs to ingest. Learn about the health risks of different parts of the rhubarb plant.
Ginger. Both fresh and ground ginger bring a spicy kick that puts astringent rhubarb in its place. While the pair is great in sweet applications, it might be even better in savory recipes. They can be stewed together with onions and a bit of soy sauce to create a tangy sauce for braised meat.
Rhubarb pairs well with a variety of flavours in co*cktails, some of the most popular include: Citrus: Rhubarb's tartness pairs well with citrus fruits such as lemon, lime, and orange. These flavours can be added in the form of juice or zest and help to balance out the sweetness of the rhubarb.
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