It’s rhubarb season and we were given a generous bunch by a friend here in Oxford. I like nothing better than a good old fashioned rhubarb crumble. Though I hate it when it gets all soggy and floury. So here’s my healthier version. It contains lots of oats and a few ground almonds to give that crisp yet nutritious crumbly crunch.
Best known for its digestive properties, rhubarb is high in fibre and may ease constipation, promoting regularity. Something we may need help with after 6 weeks in lockdown (more on Quarantine Constipation here).
Full of antioxidants as well as vitamins K, C and A it may help limit age related brain damage, fight infections, improve vision and even possibly protect against lung and mouth cancers.
If that doesn’t convince you to include it in your diet, it also contains just as much calcium as milk!
To make the fruit purée for this crumble, stew 4 cups of chopped rhubarb and 2 tbsp of molasses, maple syrup or xylitol until soft. For the topping I use 1 cup of each – ground almonds, steel cut oats, and brown sugar, plus 1/2 cup of desiccated coconut (optional).
Place them all in a bowl and mix together. Now rub a tablespoon of butter (or coconut oil) into the crumble mixture. Put the stewed rhubarb into an oven proof dish and scatter the crumble on top.
Bake in the oven for approx. 25 minutes on 200C / 400F / gas mark 6 until golden brown. Serve with natural live yoghurt – delicious!