I thought I'd missed the rhubarb season this year. Spring was late and then went by really quickly, taking with it a blast of seasonal produce. Fortunately, rhubarb still seems to be in season, which is great as it's one of my favourite fruits. There's nothing like enjoying a bowlful of stewed rhubarb to remind you that summer is just around the corner.
I say fruit, but if you haven't cooked with it before there is one thing you need to know about it. Rhubarb isn't at all sweet! This is one reason I like to pair it with other, sweeter fruits like apples or strawberries. It has a very distinctive (and delicious) sharp, almost tangy taste but if you're using it alone make sure you add a sweetener. I like using maple syrup or coconut nectar, but sugar would work too.
The Recipe - Rhubarb & Apple Crumble
On to the recipe for this Rhubarb & Apple Crumble! I grew up in a household where crumbles (or crisps) made with apples from our tree were the usual dessert. Rhubarb would sometimes get thrown into the mix too. I enjoyed them, but thought they were nothing exciting as I was used to eating them all the time. It's only now as an adult that I've really developed a taste for the foods I ate growing up.
Adapting my mother's original crumble recipe to one that incorporates the way I eat these days (wholefood and vegan, without gluten or refined sugar) has been a surprisingly easy and enjoyable task. Crumbles lend themselves naturally to a wholefood lifestyle, and are extremely simple and satisfying to make (and eat!). This Rhubarb and Apple Crumble pairs delicious seasonal fruits - which compliment each other perfectly - with almonds and oats. The result is a deliciously comforting and rich, yet nutritious dessert.
Rhubarb and Apple Crumble (vegan + gluten-free)
Ingredients
- 3 medium apples, chopped into rough 1-inch cubes.
- 3 large stalks rhubarb, chopped into inch-long pieces (about 6 cups)
- ¼ cup maple syrup or coconut nectar
- 1½ cups ground almonds
- ½ cup gluten-free rolled oats
- ⅓ cup coconut sugar
- ¼ tsp cinnamon
- ¼ cup coconut oil
Instructions
- Preheat your oven to 150°C/300°F.
- Gently heat the rhubarb and apples on a medium-low heat in a saucepan, adding 1-2 tbsp water and stirring frequently until the mixture begins to bubble.
- Continue to cook until the fruits have softened and disintegrate when touched with a spoon (about 15-20 minutes).
- Remove from the heat and stir in maple syrup or coconut nectar. Set aside.
- Mix the ground almonds, oats, coconut sugar and cinnamon in a large bowl until all ingredients are combined.
- Rub the coconut oil into the mixture with your hands until it resembles a breadcrumb-like texture.
- Spoon the fruit mixture into an oven-proof baking dish, and sprinkle the crumble mixture on top.
- Bake for 20 minutes, until the top is lightly browned and the fruit bubbling.
- Serve immediately with ice cream of coconut whipped cream. Enjoy!
NOTES
If you're looking for more delicious vegan dessert recipes, why not try my Banana Chocolate Fudge Ice Cream, Vegan Berry Sponge Cake or my Apple & Blackberry Crumble.
