When it comes to indulgence, for me it’s about what choices you make. With this rhubarb and apple crumble recipe you can feel a lot better about your choice as it has minimal sugar. Also, it is jam packed with fruit.
This is an amazing recipe that takes little time to prepare and then you can sort of forget about it in the oven (for about 40-50 min depending on your oven). It caters for adults and children alike and with copious amounts of fruit and rather than a refined flour and full of butter topping this has a more interesting version: oats and nuts which get a delicious roasted flavour in the oven.
Late spring and early summer in Britain is the season of rhubarb, a vegetable with reddish edible stalks. Most recipes I found say to use fair amounts of sugar as the stalks a fairly sharp in taste but what I found with this recipe is that you actually you don’t really need to go overboard. By gently roasting it and adding the apple you will get enough sugar. When choosing rhubarb make sure you choose the most reddish stalks as the unripe ones contain high levels of antinutrients which interfere with the absorption of nutrients in our gut. From a vitamins and minerals perspective rhubarb contain few amounts which mainly will be lost through cooking, however, it also contains anthraquinones which have laxative properties.
The apple I used for this recipe is Royal Gala as this is still in season in the UK. When cooked Royal Gala holds its shape nicely and give a nice peachy flavour. Apples contain more fructose than glucose which make them the perfect choice in terms of desserts as it doesn’t shoot your blood sugar up.
Rhubarb and apple crumblePrint Recipe
- 400g rhubarb
- 500g apples (use British season – I used the last of Royal Gala season)
- 1 ½ tbps coconut oil
- 2 tsp vanilla paste
- 2 tsp cinnamon powder
- 300g oat flakes or rolled oats blitzed a couple of seconds in a food processor
- 120 g pistachios
- 1 ½ tbsp honey
- To serve
- 200g coconut yogurt
- 1 tbsp elderflower cordial
Preheat the oven at 180 degrees. Wash the rhubarb and cut in 4cm strips. Wash the apples, don’t peel them as most of the good stuff is underneath (although some of it will be lost with cooking so be mindful of that) but it also saves times and gives a nice almost peach like texture. Royal Gala variety still holds its shape nicely once cooked. Cut them in 2cm chunks and discard the core.
In a pan put ½ tbsp of coconut oil (the oil will be hard but you will be melting it in the pan), 1 ½ tbsp honey, 2 tsp vanilla paste and 2 tsp of cinnamon powder and gently melt over a low heat. Pour the liquid on top of the apples and rhubarb and mix together well. Place in an oven proof dish.
Take the rest of 1tbsp coconut oil (again the hard one) place it in a pan and gently melt. Take of the heat and add the oats and mix well. Don’t worry if you think there isn’t enough oil. You don’t want the oats to be very heavy, but it’s more to help the oats achieve flavour in the oven. Add the pistachios and mix well again. Take the mixture and sprinkle over the fruits until well covered.
Bake in the oven at 160 degrees for a good 40-45 min or until you see the mixture bubbling and fruit breaking down (if you have a transparent oven dish) or you see the fruit juices bubbling in the corners of the mixture and the top is nicely browned but not burnt.