Posted on October 13, 2015 by Kate Halsall

 

We always grow rhubarb. This year it has taken over the garden to the extent we finally had to do something with it! So this weekend we cooked batches of rhubarb crumble using this healthy rhubarb crumble recipe and I’m not bored of it yet! Keep in mind that this is the before cooking picture. It went a lovely golden brown colour once cooked.

This is a made up recipe – so you can’t ever say I’m not creative. Although to be fair, this time all the credit goes to my other half. There is no added sugar in this recipe, just natural sugar and good fats. The frozen berries help to sweeten the rhubarb and remove that tartness. Whilst this is still good for you, you will need good portion control here though, as it does contain carbohydrates from the oats, nuts and fruits and certainly don’t be having with ice-cream or custard!

Ingredients

Rhubarb – cut into chunks

1 cup frozen mixed berries

1 cup of mixed nuts & fruit – smashed

1 1/2 cup oats

1 teaspoon coconut oil

splash of water

 

Method

In a bowl mix the oats and smashed fruits and nuts. Add the oil and mix.

Place the rhubarb and frozen berries in an oven dish and add a splash of water.

Spread the oat mixture evenly on top.

Cook at 180 degrees for an hour or so.

We hope you enjoy this healthy rhubarb crumble recipe!