Wholesome Rhubarb Crumble


Serves 4

Traditionally reminiscent of cold evenings and comfort food, the crumble is far more versatile than you might think. There might be a heatwave at the moment, but serve this crumble for brunch and you’re on to a real winner. This version has a gluten-free crumble topping with nutritious oats, nuts and coconut. This process is simple and the granola-esque topping is so moreish!

It’s also worth noting that nutritionally, rhubarb is one of the best things you can put in a crumble. It is packed with minerals like manganese and potassium, vitamins K and C and dietary fibre. Rhubarb is also a good source of polyphenolic flavonoids like beta-carotene, lutein, and zeaxanthin. Say goodbye to rhubarb season in style!

Even in this warm weather, serve it warm alongside some authentic Greek yogurt. You won’t be sorry.


For the rhubarb:


450g rhubarb, chopped into chunks, approximately 1cm across

3 tbsp maple syrup or gluten-free brown rice syrup

1 tbsp water


For the crumble topping:


2 tbsp soft brown sugar, heaped

45g almond meal

60g gluten-free rolled oats

30g chopped nuts

10g desiccated coconut

pinch of salt

pinch of cinnamon

30g cold butter, cubed



  1. Preheat oven to 180 degrees Celsius and grease an 8×8 (or similar size) baking dish.
  2. Place a small saucepan over a medium heat and add the rhubarb to the pan. Add the water and syrup and let the rhubarb cook for 5 minutes until soft.
  3. Add the rhubarb to the baking dish.
  4. In a mixing bowl, measure out all the crumble ingredients, except the butter.
  5. Add the cubes of butter and using your fingertips, work the butter into the mix until evenly distributed.
  6. Cover the fruit with the crumble topping in an even layer.
  7. Bake the crumble for 25-30 minutes until the fruit is bubbling and the top is golden and crisp.
  8. Let the crumble cool for 10 minutes before serving with ice cream, a dollop of Greek yogurt or custard.



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