This is one of my absolute favourite things. My Mum used to make her variation of this when we were kids and I think it’s the perfect sweet comfort food. It’s also easy-peasy to make!
You don’t see rhubarb in the shops for very long so snap it up when you do. It contains vitamin C , vitamin A and calcium. It also contains antioxidant polyphenols and has been shown to have cholesterol-lowering properties.
The tart taste of rhubarb goes perfectly with apple and its soft baked texture is complemented by the crunchy crumble topping. Many crumble recipes call for the addition of castor sugar which is highly processed and is detrimental both to your health and the environment (due to the manufacturing process). In this recipe I use coconut sugar although you could also use date sugar, rapadura or jaggery (which are all minimally processed and contain various micronutrients which refined sugar doesn’t).
Rhubarb and Apple Coconut Crumble
Makes about 6 serves
For the filling:
2 apples, cut into small chunks
6 sticks of rhubarb, sliced
2 tbsp coconut sugar
For the crumble:
100g spelt flour (or use another wholegrain flour)
100g coconut sugar
50 g walnuts
40g shredded coconut
60g coconut oil or butter
1. Preheat oven to 200oC
2. Place all the filling ingredients into a baking dish, give it a quick stir and pat down gently to flatten.
3. Place all crumble ingredients in a food processor and blend until, well, crumbly!
4. Sprinkle the crumble evenly on top of the fruit filling and pat down gently.
5. Cook for 30-40 minutes or until the crumble is golden brown.
Serve with homemade vanilla bean custard, cream or ice-cream.
by Mel Duncan