Rhubarb, I still cannot get enough of it… and it is only the beginning of the season! After making the rhubarb-apple sauce, I had no reason not to make a nice rhubarb crumble for dessert (breakfast will also do by the way)
A crumble without refined sugar was the goal. And I made it… no refined sugar and no white flour. So you could call this a healthy crumble… if you need and excuse to take one more bite.
Ingredients
Rhubarb compote
- 250 gr rhubarb-apple sauce
- 150 gr rhubarb
- 10 gr stem ginger
Crumble
- 75 gr wholegrain spelt flour
- 50 gr oatmeal
- 60 gr coconut oil solid
- 1 tsp cinnamon
- 0,5 tsp ginger powder
Topping
- 30 gr honey raw
- 25 gr sunflower seeds
- 25 gr pumpkin seeds
- 20 gr almond shavings
Instructions
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Cut the rhubarb into 1,5 cm pieces. finely chop the stem ginger. Preheat your oven to 160 degrees Celcium (hot air oven)
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Heat the rhubarb-apple sauce and rhubarb, let it simmer till the rhubarb is soft. This takes around 15 minutes. When ready add the stem ginger
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For the crumble, make sure you have solid coconut oil. You might need to put it in your fridge in advance! Mix the spelt flour and oatmeal. Cut the coconut oil in small cubes and add it the the flour mixture. Knead with your hands till you have a flaky crumble dough. Then add the cinnamon and ginger powder
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For the topping: heat the honey so that it is really liquid. Add the sunflower and pumpkin seeds
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Now you are ready to make the crumble. Put the rhubarb compote in and oven dish. Spread the crumble dough on top. Then add the seeds and as last sprinkle the almond shavings on top. Put it in the pre-heated oven for 40 minutes or until the compote starts to come through the crumble dough
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