Diet: Dairy Free, Gluten Free, Nut Free, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 6
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour

Description

Rhubarb crumble is such a classic comfort pudding and we’ve made ours with a slight twist. Instead of just using rhubarb, we’ve also packed our crumble full of strawberries & freshly grated ginger.

Rhubarb is high in vitamin K, an essential vitamin for bone health and regulating our blood from clotting. Strawberries are a great source of vitamin C, whist fresh ginger is a source of the antioxidant compound called gingerol.

Your average rhubarb crumble is likely to be full of refined sugars and flours and drizzled with custard or double cream. In ARDERE typical fashion we like to be unconventional when it comes to ingredients and so we have made sure that our recipe does not use caster sugar or refined flours, nor does it include any dairy products.

Whilst there is no one-size-fits-all when it comes to diet and lifestyle, we understand that the ingredients you buy are so pivotal to health and wellbeing, and so with this dessert recipe we wanted to ensure that each ingredient is better suited to those with health considerations.

Coconut flour for example, will not spike your blood sugar levels as high as regular flour as it holds a much lower score on the glycemic index. Coconut flour is also high in dietary fibre and, when paired with the fibre and complex carbohydrate content in the oats, and the fat content in the coconut oil, this will help to reduce the rate of absorption of sugars into the blood that come from the honey, coconut sugar, rhubarb and strawberries. This makes this treat a kinder option than some traditional recipes.

If you are looking to team this with a custard that doesn’t involve dairy products, look no further and find our custard recipe right here!

Ingredients

• 200g rhubarb (chopped into small pieces)
• 400g strawberries (washed and chopped into quarters)
• 3 tbsp honey (use maple syrup if you are vegan)
• 60g oats (gluten-free if you have an allergy or intolerance)
• 80g coconut flour
• 50g coconut sugar
• 1 thumb sized piece of ginger (peeled & grated)
• 1/3 cup coconut oil (melted)
• 1 tsp cinnamon
• 8 inch x 7 inch baking dish

Method

1. Preheat the oven to 180 degrees celsius.
2. Place the chopped rhubarb and strawberries into a mixing bowl along with 2 tbsp honey and the ginger. Give it a good stir.
3. Transfer the mixture into a baking dish measuring 8 inch x 7 inch.
4. In a medium sized bowl, mix together the oats, coconut flour, coconut sugar and cinnamon, the remaining tbsp of honey and the melted coconut oil.
5. Sprinkle the oat mixture on top of the rhubarb, strawberries and ginger in the dish and spread out evenly on top.
6. Place the baking dish in the oven for 40 minutes. During the last 20 minutes, place a double layer of baking parchment on the top of the dish to ensure that the crumble doesn’t burn. After 40 minutes, remove from the oven and enjoy!