A perfectly easy to prepare taste of spring that is vegan friendly, lower in refined sugar and higher in fiber than traditional rhubarb crumbles. This puckering-sweet recipe is great on it’s own, but also wonderful in the morning served with yogurt, or with non-dairy ice cream as a dessert!
I’ve patiently waited for the perfect time to harvest the rhubarb. It’s been on my mind the last month or so to share this simple recipe with you… and you’re no doubt inundated with rhubarb recipes at the moment, but here’s one more (from yours truly)!
Not only is this recipe terribly easy to prepare, it keeps well and makes for a lovely breakfast served with yogurt or on it’s own. Oats and spelt flour give this recipe the same mouthfeel as traditional rhubarb crumble, but with much more fiber and less refined sugar. I’ve also included almond meal and cinnamon for added depth of flavour. You could label this a healthier dessert of sorts, but that term can be quite relative…whatever you want to call it, it’s a lovely way to enjoy this perennial spring vegetable (yes, rhubarb is actually a vegetable, folks)!
Happy May!
xo
RHUBARB CINNAMON OAT CRUMBLE
Ingredients
For the filling
- 620 grams (~5 cups) of fresh rhubarb (7-8 stalks), washed and cut into 1/2" pieces
- 2 tablespoons organic cane sugar
- Juice of 1/2 lemon
For the crumble
- 3/4 cup sprouted spelt flour
- 3/4 cup rolled oats
- 1/4 cup almond flour/meal
- 1 teaspoon cinnamon
- pinch of sea salt
- 3 tablespoons organic cane sugar or coconut sugar
- 1/2 cup coconut oil softened
Instructions
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Preheat over to 350'F. In a large bowl combine the chopped rhubarb, cane sugar and lemon juice and stir to combine. Set aside.
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In a medium bowl, combine the flour, oats, cinnamon, cane sugar and salt. Using a pastry blender (or your hands) work the softened coconut oil into the flour and oat mixture until you have a texture resembling moist sand with larger pea-sized crumbs.
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Pour the rhubarb mixture into a 9" x 2" pie plate and spoon the crumble over top, evenly distributing it over the rhubarb. Bake in the preheated oven for 40-45 minutes, or until the top is slightly golden and the juices bubble up. Allow to cool before serving.
Recipe Notes
This recipe will keep well covered in the fridge for up to 3 days. I love this recipe with plain non-dairy yogurt in the morning or with a scoop of dairy-free ice cream as a dessert! You can us regular all purpose of wholewheat flour instead of sprouted spelt. Add a few more table spoons of cane sugar if you'd like your crumble to be sweeter. I prefer to keep this recipe rather tart, with just a hint of sweet!
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