We have this amazing local farmers market that stops right at the top of our road every Sunday – so every week me and the family pop up the road and see what’s in season and what we fancy adding in to our meals for the rest of the week. It’s a lovely, relaxing way to shop, and a great way to teach the kids about where food comes from and that food can be fun and experimental.
For the past few weeks I’ve been picking up some beautiful rhubarb, taking it home and roasting it to have on top of my overnight soaked oats. But this week I wanted to try something a bit different, so toyed with a few elements which when put together makes a kind of crumble – it’s not a traditional crumble at all, but it’s a got a crumble topping, hence why I named it a rhubarb crumble!
I made some chia raspberry jam and marmalade brownies last week and they were simply divine, so I was kind of curious to see how rhubarb translated in a chia jam. And let me tell you, it’s goooood – it works well in a jar of overnight soaked oats, on top of muesli, in a bowl with coconut yogurt, or just on its own.
So I figured the jam, combined with some roasted rhubarb, brought together with a creamy nut layer and a crunchy nut crumble would make for a delish dessert, and it really did. The nuts in both the cream and crumble make this a super light dessert and because it’s free from gluten, dairy or refined sugar its really gentle on your gut and a lovely sweet treat without all the nasties – it might seem a lot of work, but it really isn’t and it looks and tastes impressive.
This is one truly satisfying dessert.
Rhubarb Crumble
FODMAP friendly, GF, DF, VE
Ingredients
Rhubarb Chia
- 200 g Rhubarb
- 1.5 tbsp Maple Syrup
- 1 tbsp Chia Seeds
- 1/2 Orange, juice and rind
Macademia & Brazil Nut Cream
- 50 g Macademia Nuts, soaked for 1-2 hours
- 50 g Brazil Nuts, soaked for 2 hours
- 100 g Rice Malt Syrup, maple syrup works just as well
- 115 ml Water
- 2.5 tbsp Coconut Oil, melted
- 2 tbsp Almond Milk
- 1 tsp Cinnamon
Roast Rhubarb
- 200 g Rhubarb
- 2 tbsp Coconut Sugar
Raw Crumble
- 100 g Pecans
- 45 g Raw Buckwheat
- 25 g Coconut Sugar
- 2 tbsp Rice Malt Syrup, maple syrup works just as well
- Pich of Salt
Instructions
Raw Crumble
- Place everything in a blender, and blitz until combined making sure to leave the mix chunky.
- Place in a bowl and set to one side.
Macademia & Brazil Nut Cream
- Place the nuts in a blender and blitz until the nuts are ground.
- Add the remaining ingredients and blitz to combine. Place the cream in a jar and leave in the fridge for a few hours or overnight to firm up.
Roast Rhubarb
- Pre heat the oven to fan 180C/gas 6.
- Rinse, dry and chop in 2cm fingers. If your stick of rhubarb is particularly wide, chop it in half lengthways.
- Place on a baking tray with the coconut sugar, massage the sugar in and arrange the rhubarb in to a single layer.
- Cover with foil and roast for 15 mins. Remove and baste with the juices and put back in the oven ucovered for five minutes or until tender.
Rhubarb Chia
- Rinse, dry, remove the stalks and cut the rhubarb in to 1cm pieces.
- Place the rhubarb and maple syrup in to a small saucepan and cook over a medium heat, stirring regularly. When the rhubarb is almost submerged in liquid, stir in the chia seeds and reduce the heat to medium/low.
- Continue cooking and stir frequently (reduce the heat if necessary) for 25 minutes until the rhubarb has broken down and the jam drips off your spoon.
- Remove from the heat and stir in the orange juice and zest. Leave the mixture to cool, then place in a jar and pop in the fridge.
Now you have all the elements ready, it's time for the easy bit - building your crumble!
- Grab a glass, a ramekin or a jar and place some crumble at the bottom.
- Add a layer of roast rhubarb on top, then a layer of cream, followed by a layer of chia jam and finally top with a generous sprinkling of crumble. If you're not ready to eat this straight away, pop it in the fridge and save it for later!
Notes
Each element of this dish are delicious in their own right, but when compiled together, this dessert is on another level!