The perfect dessert to warm your soul. Skip the traditional crumb of butter/sugar/flour and replace with these healthy alternatives to ensure you’re not left feeling bloated and guilty. Bonus: The added ginger will help to boost your metabolism!
For the filling
- 6 sticks of fresh rhubarb
- 1 cup boiling water
- 2 tablespoons Norbu*
- 3cm piece of fresh ginger, finely grated
For the crumble
- ½ cup almond meal
- ¾ cup rolled oats (gluten-free as needed)
- 1 tbsp Norbu*
- 1 tsp ground ginger
- 3 tsp ground cinnamon
- ½ tsp himalayan sea salt
- 2 tbsp rice malt syrup (or additional Norbu)*
- 3 tsp solid coconut oil or grass-fed butter
- Preheat oven to 160º.
- Cut leaves from rhubarb and discard. Wash and chop sticks into 1cm pieces.
- In a pan over a medium heat, add water, ginger, rhubarb and Norbu (or alternative), and gently simmer for 5 minutes until rhubarb is soft.
- Taste the mix to check for sweetness, then add to a medium pie dish and set aside.
- To make the crumble, add the dry ingredients into a large bowl and stir.
- Add oil or butter and sweetener, then rub the mixture between your hands until a crumb forms.
- Spoon the crumb over the rhubarb mix, and bake in the oven for 10-15 minutes until crumble is golden.
- Remove and allow to cool for 10 minutes before serving.
Serve with a scoop of frozen coconut cream or a dollop of plain Greek yoghurt. No custard here!
If rhubarb isn’t in season, you can swap for apples, berries or stone fruit of your choice.