Rhubarb & Superseed Crumble


When rhubarb is in season this is the first thing I make at home.


I feel so English when I put this on the table on a Sunday. Serve it up with a dollop of vanilla ice-cream and let it melt over the top of the warm superseed topping.[wpurp-searchable-recipe]Rhubarb & Superseed Crumble – – – [/wpurp-searchable-recipe]

Cooks InPrep Time – 25 minutes, Bake Time - 35 minutes


For the rhubarb:

150g rhubarb

2-star anise

¼ tsp cinnamon

2x1cm chunk of fresh ginger, finely chopped or grated

1.5 tbsp coconut palm sugar

5 tbsp water


For the crumble:

20g pumpkin seeds

20g sunflower seeds

20g sesame seeds

30g chopped Brazil nuts or walnuts

20g gluten free oats

2.5 tbsp coconut oil (un-melted)

1.5 tbsp coconut palm sugar

1 tbsp brown rice syrup

1 tbsp vegan butter


  1. Pre-heat the oven to 175 °C
  2. Chop the rhubarb into 2.5cm long batons and place into an ovenproof casserole dish with the star anise, cinnamon, fresh ginger, coconut palm sugar and water. Bake in the oven for 15 minutes until the rhubarb has softened but is not falling apart.
  3. Meanwhile, make your crumble – place all of the nuts and seeds on a baking tray and toast for 5-8 minutes until they begin to turn golden brown. Next, combine them with the remaining ingredients and rub together with your fingertips until combined.
  4. Once the rhubarb is cooked, pour the crumble over the top until it is about 2cm thick (I like to have lots of crumble on top). Press the crumble down so that it creates a smooth and quite compact layer over the top.
  5. Bake the crumble in the oven for 25-30 minutes or until the top is golden brown. Serve with Booja Booja Vanilla ice cream or Coyo coconut yoghurt.
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