Rhubarb crumble has always been one of my favourite puddings! So I decided to do my own take and create a 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 summer dessert. Perfect served warm with some coconut yoghurt.
Health Benefits of Rhubarb
Rhubarb is high in antioxidants which are good for heart health. 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.
Recipe- Healthy Rhubarb Crumble Recipe. Vegan + Gluten Free
For the Rhubarb Filling
1 bunch (400g/14 oz) rhubarb, washed, trimmed and cut into chunks
juice of one lemon
a generous pinch of ground ginger
4 tbsp Maple Syrup
For the crumble
1 cup flour (I used buckwheat)
1 tsp cinnamon
3 tbsp coconut oil
1 cup jumbo oat flakes (gluten-free)
3 tbsp maple syrup
Preheat the oven to 200°C
Chop the rhubarb into 2cm pieces and place in a saucepan with the maple syrup, ginger, and lemon juice. Cook gently until the rhubarb softens, around 5-10 minutes.
Mix the ingredients for the crumble together rubbing them together with your fingertips until a crumble mixture forms.
Once the rhubarb mixture is ready, transfer to a baking dish and top with the crumble mixture.
Cook for 15-20 minutes or until golden brown