Individual Rhubarb Crumbles Recipe
Individual Rhubarb Crumbles Recipe
This crumble is the healthy answer to your sweet-tooth cravings that won’t leave you feeling guilty and bloated.
Servings
Prep time
Cook time
Recipe
Ingredients
- Stewed Rhubarb
- 1 large bunch rhubarb, trimmed & chopped into 2–3 inch pieces
- ⅓ cup coconut sugar
- Zest & juice 1 orange
- 2.5cm piece ginger, grated
- 1 tsp vanilla bean powder
- ¼ cup water
-
- ½ tsp nutmeg
- 2 tbsp coconut sugar
- ½ tsp ground cinnamon
- 1½ cups walnuts or almonds, or mixed nuts of choice
- 3 tbsp butter, cut into cubes
- Pinch Celtic sea salt
- Dollop chilled coconut cream, to serve
Method
- Preheat oven to 175°C.
- First, stew rhubarb placing rhubarb in large saucepan with remaining ingredients over top.
- Bring to a boil and simmer gently until soft, about 10 mins, until rhubarb is cooked but still holds its shape.
- Move to bowl, add nutmeg, coconut sugar and cinnamon and toss to coat.
- Remove from bowl and layer into square pie or baking dish.
- In food processor, process nuts until fine. Add butter and sea salt and process until crumbly.
- Sprinkle mixture over rhubarb and place in oven. Bake for 15–20 mins until crispy on top. Serve with chilled coconut cream.
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