Seasonal Winter Recipe: Rhubarb Crumble

One of the best things about Winter is all the amazing seasonal fruit and veg that we get to enjoy at this time of year. Rhubarb is now in season and is one of my favourite winter vegetables. Warm yourself up with this nourishing crumble. It is also the perfect dessert for all those Christmas in July parties! 

Rhubarb Crumble

What you need: Rhubarb filling.

1 tsp coconut oil.

1 medium to large bunch of Rhubarb.

1 tsp cinnamon.

2 tsp brown rice malt syrup.

1 tbsp. coconut water.

Rhubarb Crumble

What you need: Crumble

135g of raw nuts.

30g almond meal.

1 tablespoon linseeds.

1 tablespoon chia seeds.

1 tsp ginger.

1 tsp nutmeg.

1 tsp cinnamon.

1 tbsp. coconut oil.

Rhubarb Crumble

How to make

Rhubarb filling.

1.      Heat oven to 170oc and chop rhubarb into chunks.

2.      In a saucepan, heat the coconut oil. Add in the rhubarb, cinnamon, rice syrup and coconut water.

3.      Simmer and stir over a low to medium heat until the rhubarb becomes soft. Spoon into baking dish.


1.      Mix nuts, linseeds, chia seeds and almond meal in a food processor. Stir in coconut oil, ginger, nutmeg and cinnamon until well mixed.

2.      Top the rhubarb with the crumble and bake for 25 mins, or until golden in colour.

3.    Serve with full fat Greek yogurt or a dollop of organic full cream, chopped strawberries, sprinkle of raw cacao power and cinnamon.