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Rhubarb Crumble

Rhubarb is one of my favourite winter vegetables. Warm yourself up with this nourishing crumble.

Rhubarb Crumble

What you need: Rhubarb filling.

1 tsp coconut oil.

1 medium to large bunch of Rhubarb.

1 tsp cinnamon.

2 tsp sweetener of choice (I like honey)

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 170c and chop rhubarb into chunks.

2.      In a saucepan, heat the coconut oil. Add in the rhubarb, cinnamon, sweetener 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 Greek yogurt or a dollop cream.