Ingredients
For the fruit
- 600 g rhubarb, cut into 3 cm pieces
- 2 tbsp maple syrup or coconut sugar
- 2 balls of stem ginger, finely chopped, or 1 tbsp grated fresh ginger
- Zest and juice of 1 orange
- 1 tbsp arrowroot or cornflour
For the crumble
- 100 g rolled oats
- 60 g ground almonds
- 40 g wholemeal spelt flour (or buckwheat flour for gluten-free)
- 30 g flaked almonds
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 70 g coconut oil, chilled
- 2 tbsp maple syrup or coconut sugar
Method
- Heat the oven: set it to 190°C (170°C fan).
- Prepare the fruit: toss the rhubarb with the maple syrup, ginger, orange zest and juice, and arrowroot. Spread in a baking dish.
- Make the crumble: mix the oats, ground almonds, flour, flaked almonds and spices. Rub in the coconut oil with your fingertips until crumbly, then stir in the maple syrup so it forms small clumps.
- Bake: scatter the crumble over the fruit and bake for 30–35 minutes, until golden and the fruit is bubbling.
- Serve: serve warm with homemade, goat's or coconut yoghurt.
Why it's good for you: Rhubarb is a traditional digestive and gentle laxative, and rich in fibre, vitamin K and calcium. Ginger warms the digestion, and an oat and almond crumble adds fibre, protein and healthy fats, making this a much more nourishing pudding than the classic.
Good to know: Only eat rhubarb stalks; the leaves are poisonous. People with kidney stones may be advised to limit rhubarb, which is high in oxalates. Use gluten-free oats and buckwheat flour for a gluten-free version.
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