Rhubarb & Ginger Crumble

Rhubarb loses its bitter reputation with the aid of fiery ginger, crunchy oats, and coconut sugar. Not only does the red stuff pack a nutritional punch, it tastes heavenly when heated and served with lashings of coconut cream.

The real question is: why wouldn’t you want this for breakfast?

Rhubarb interestingly is something I was never overly fond of until I paired it with ginger, bucketloads of brown sugar and several soft scoops of honeycomb ice-cream.

Firmly on the other side of my sugar addiction I found myself craving this simple dessert once more, and seeing as all my recipes are born from cravings, it felt fitting to re-create this sweet supper.

You guys know I love to give a little background info on the food you’re about the cook.

Why?

Because I genuinely believe it’s important we learn to treat food as fuel and consequently, what the ‘fuel’ properties of each food are. I find this way, when I eat, I know exactly what I am eating, and equally believe in the nutrition it is providing my body with.

Did you know?

Rhubarb is actually a vegetable, not a fruit.

Believed to be traced back to China (as far as 2700BC), rhubarb was utilised as a natural laxative and a means to reduce fever.

You’ll pleasantly find this red stalk to be an awesome source of fibre, protein, vitamin C, vitamin K, calcium, potassium, manganese, and magnesium.

In a nutshell it: strengthens your digestive system, stimulates the production of healthy red blood cells, is a very low-fat source of nutrition, fights free radicals with the aid of beta carotene and finally, as a source of vitamin K it helps stimulate cognitive activity.

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You will need:

For the rhubarb mix:

400g rhubarb, chopped (or more if preferred)

2 tbsp coconut oil

1/4 (heaped) cup coconut sugar

1/3 cup maple syrup

1/2 cup boiling water

2 tsp (heaped) ginger

2 apples, thickly chopped

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1. On a low heat slowly cook all of the rhubarb mix ingredients in a saucepan.

2. Keep stirring until the mix resembles a lovely soft almost jam-like consistency. This could take around 15-20 minutes.

3. Cover the bottom of your chosen dish with the rhubarb mixture.

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For the crunchy top:

3 1/2 cups of oats

 2 tbsp (heaped) coconut oil

4 tbsp maple syrup

1 tsp coconut sugar

a glug of maple syrup

1/2 tsp cinnamon

handful of chopped pecans (optional)

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1. Melt the coconut oil on a low heat.

2. In a large bowl thoroughly mix together all of the ingredients.

3. Once mixed, layer your oat mixture on top of the rhubarb in the dish.

4. Pop into the oven at 140 degrees celsius for 30-35 minutes. Then serve with indulgent portions of coconut yoghurt or even coconut ice-cream.

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Finally, as always, if any of you lovelies try this recipe please let me know what you think of it as I really appreciate and value all feedback. You can use the Instagram hashtag #TSTGeats so it’s super easy to follow along!

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1 Comment

  • Reply Dreaming in Sequins May 1, 2016 at 11:07 pm

    Looks Devine xx

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