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Rhubarb & Blueberry Crumble

Number of servings: 4

Nothing says comfort or Sunday lunch better than a crumble. Rhubarb grows brilliantly in the UK and requires very little attention. Try planting some and make up a batch of this for the ultimate satisfaction of eating food from your own garden!


160g Rhubarb cut into 2 cm slices
¼ cup water
2 tbsp xylitol
60g blueberries

    For The Crumble:

    120g oats
    15g coconut palm sugar
    2 tbsp coconut oil solid
    2 tbsp rice syrup
    2 tbsp coconut flour


      1. Pre-heat oven to 170°C
      2. Put the chopped rhubarb, water and xylitol into a pan and simmer on a medium heat for 5 minutes. Next, add the blueberries and continue cooking for a further 3-4 minutes. If it starts to get too dry add 2-3 tbsp water to the mixture.
      3. Make the crumble by putting all ingredients into a bowl and massaging together with your hands and finger tips until everything is completely mixed together.
      4. Put the rhubarb mixture into a oven proof dish about 20cm x 10cm wide and sprinkle the crumble evenly over the top.
      5. If you are making this before a party or event you can leave it at this point and cover.
      6. When ready to cook, put the crumble in the oven for 10 -15 minutes until heated through and the top goes golden brown. Serve with either some coconut yoghurt of raw vanilla ice-cream (try Booja Booja for a great cows dairy free alternative!)

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