As rhubarbs bursts into season we’ve been playing with different recipes all week to create some delicious puddings. By using a number of different ground nut and seed flours – I’ve made this recipe gluten free. The recipe is also vegan providing you use coconut oil not butter in the crumble topping. It is packed with a rhubarb and blueberry jam filling that could be used in any number of ways including a compote or smoothie base. Whether it is a cheeky breakfast, a mid-morning snack, or a delicious pudding I think you’ll feel suitably smug since it’s also super healthy.
This recipe is nutrient dense, packed with organics whole oats, cinnamon, nutmeg, chia seeds, ground linseeds, ground almonds, and walnuts for texture. To sweeten the crumble mix I’ve used coconut sugar but of course you could also use honey or maple syrup too. If the fruit is particularly ripe you may not even need the extra sweetness.
For the rhubarb & blueberry jam
6 large stalks of rhubarb (about 600g)
300g blueberries (frozen are fine)
2 tbsp coconut sugar
¼ tsp ground cinnamon
2 tsp chia seeds
For the crumble:
150g whole jumbo rolled oats
100g ground almonds
50g coconut flour
50g broken almonds
50g broken walnuts
50g dried cranberries
1 tsp cinnamon powder
¼ tsp nutmeg powder
1 tsp vanilla essence
150g coconut sugar or 5 tbsp honey or maple syrup
120g coconut oil or butter
- Preheat the oven to 180˚C
- Start by washing the rhubarb stalks and pulling the fibres away (almost like fine ribbons) and discard these, and then slice into 1cm chunks.
- Place the rhubarb in a pan with the ground cinnamon and coconut sugar (or any other sweetener of choice). Cook for 4-5 minutes with the lid on and then add the blueberries. Cook once more for another 6-7 minutes until the blueberries are plump and can be squashed with the back of a wooden spoon. The mixture should be hot and bubbling.
- Remove from the heat and add the chia seeds, stir well and set aside to allow the chia seeds to soak up most of the liquid from the fruit and for the mixture to cool down.
- To make the crumble topping, start by combining the butter or coconut oil in a pan with the coconut sugar or honey, heat gently until the sugar has dissolved.
- Combine all the dry ingredients for the crumble in a large bowl and when the sugar has dissolved pour into the bowl and mix well. It should have a sticky consistency.
- Add the berry and rhubarb mixture into an oven-proof dish and spread evenly over the base. Then sprinkle the crumble on top of the fruit mixture and ensure all the fruit is covered.
- Place in the oven for 30 minutes until the top has taken on a golden hue. Serve hot and enjoy!
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.