Free Healthy Recipe - Rhubarb and Ginger Crumble

Low GI, Low sugar, Wheat Free

Feel free to replace the rhubarb with pears or any other fruit in season that works well in a crumble. The topping is much healthier than the traditional crumble made from flour, sugar and butter - and much nicer.

1 bunch rhubarb, trimmed
1 tsp fresh ginger, grated
¼ cup hazelnuts, dry roasted
¼ cup almonds, dry roasted
½ cup rolled oats, dry roasted
¼ cup sunflower seeds, dry roasted
¼ cup pumpkin seeds (pepitas), dry roasted
1 tbsp sesame seeds, dry roasted
½ cup barley malt
1 tbsp corn oil
¼ tsp cinnamon, ground

Preheat the oven to 160 degrees Celsius.
Wash the rhubarb but don't dry it, and cut into pieces about 2.5cm (1 inch) long.

Put rhubarb in a pan over low heat, add the apple concentrate and ginger and cover. The rhubarb will slowly stew in the steam and its own juices. Remove from the heat when the rhubarb is tender but still retains its shape - about 5-10 minutes. Divide among 6 individual ramekins and set aside.

Coarsely chop the roasted nuts and mix with the oats and seeds.
Melt the barley malt in a saucepan with the corn oil and cinnamon and mix with a wooden spoon.
Pour the oil and malt mixture over the nuts and mix until thoroughly combined. Spoon the crumble mixture over the rhubarb and bake for 15 minutes.

Makes 6 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 30 mins
Ready in: 40 mins

Suitable for:
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 1498 kj
Calories 358 kcal
Fat 18.2 g
Saturated Fat 1.6 g
Total Carbohydrate 43.2 g
Total Protein 7.4 g
Fibre 4.7 g

Facebook Twitter RSS