Easy Rhubarb Crumble
Rhubarb has always been one of my summer favorites. I can remember as a little girl eating fresh, raw rhubarb straight from my grandparents garden. I’ve always loved the tart, unique flavor, and have been taken back to those memories several times this summer with some fresh, local rhubarb. I threw together this quick rhubarb crumble the first time I got my hands on some a few months back and have made it every time I’ve gotten rhubarb since. It’s just so delicious!
The tang of the rhubarb is balanced just a enough by using a little date paste, but that flavor I love so much still is front and center. Plus, it’s super easy!
Not only is the flavor of this crumble so incredible, but it’s packed with so many nutrients and is whole-foods based. Rhubarb in and of itself is a superfood. Did you know that it’s actually a vegetable and has been used for thousands of years in Chinese medicine? It’s full of fiber, vitamin K, manganese, calcium, and phytonutrients, like the antioxidant lutein. It’s pretty awesome. 😉
The rhubarb breaks down into an incredibly moist and delicious filling that is contrasted so beautifully by the sweet dates and topping, but the flavor is still the focal point. I love to drizzle freshly ground coconut butter over mine when it’s still steaming out right out of the oven. 🙂
- Fresh rhubarb
- Date paste
- Coconut flour
- Sprouted buckwheat and/or soaked oats dehydrated or dried on a low-temp oven
- Chia and/or ground flax seed
- Shredded unsweetened coconut, optional
- Coconut oil
- Pink Himalayan sea salt
- Cinnamon to taste
- Coconut butter to top optional
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The base of this is very simple. Slice your rhubarb into desired size, I like them about 1/2 inch thick. Mix with just enough date paste to cover the rhubarb evenly. Spread out in your baking dish.
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For the crumble, I use mainly coconut flour, which creates a softer texture, more like a crumble. However, you can use less flour and more oats or buckwheat to create more of a crisp texture.
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Mix desired amounts of coconut flour with oats, buckwheat, a spoonful or two or ground flax or chia, shredded coconut, cinnamon, and a sprinkle of salt.
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Add desired amount of coconut oil depending on the texture you're looking for. More coconut oil will cause the crumble to crisp more. Less coconut oil will create a softer texture. I go for a softer texture, so only use a spoonful.
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Begin adding date paste until the dry mixture is evenly coated and begins to stick together well. A splash of water helps this along, too.
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Crumble over the rhubarb. Again, how thick you layer on your crumble will determine if it's more like a crisp or a crumble. The thicker, the more crumbly and cake-like. The thinner, the easier it will crisp up.
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Bake on about 350º until golden brown, around 30 minutes.
*For those that don’t know, I’m focused on showing how to create recipes without measurements. Learning the “art of cooking.” Please, contact me if you have specific questions.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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