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Healthy Rhubarb & Ginger Crumble

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

*Norbu is a zero-calorie natural sweetener made from Monk Fruit.
If you can’t get your hands on Norbu, you could try granulated stevia,
100% maple syrup or coconut sugar.


  1. Preheat oven to 160º.
  2. Cut leaves from rhubarb and discard. Wash and chop sticks into 1cm pieces.
  3. 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.
  4. Taste the mix to check for sweetness, then add to a medium pie dish and set aside.
  5. To make the crumble, add the dry ingredients into a large bowl and stir.
  6. Add oil or butter and sweetener, then rub the mixture between your hands until a crumb forms.
  7. Spoon the crumb over the rhubarb mix, and bake in the oven for 10-15 minutes until crumble is golden.
  8. 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.


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Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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