Rhubarb is currently in season and with the interchangeable weather there is still time to enjoy traditional winter desserts such as crumble!
There is much to like about rhubarb – it has a high fibre and calcium content. Don’t throw the stalks out, chop them up and add them to salads or stir-fries and enjoy the healthy amount of vitamins C and K, potassium and magagnese that they contain!
We love to make a double batch of the stewed rhubarb and have it with granola and coconut yoghurt for a snack in the days after!
apple & rhubarb crumble
To roast the rhubarb: preheat the oven to 180°C and line a baking tray with baking paper. Scatter rhubarb on tray and add honey, vanilla bean paste and orange and toss to combine before roasting in the oven for 30 minutes, or until the rhubarb has softened and caramelised.
Place the thinly sliced apples into a oven proof dish. Depending on the size dish used you will end up with a layer or two! Top the apples with the roasted rhubarb.
To make the crumble topping: combine the almond meal, coconut, sugar and butter into a bowl. Rub the butter with your fingers until the mixture becomes crumbling! Add the almonds, or preferred nuts, and stir through. Sprinkle the crumble mixture over the top of the apples and rhubarb and transfer to the preheated oven. Bake for 30 minutes, or until the top is golden.
Serve the crumble with your favourite quality vanilla ice cream, plain yoghurt or coconut yoghurt!