This rhubarb crumble is a delightful treat that blends tangy rhubarb with sweet crumble topping in every bite! This timeless classic is the perfect comforting and refreshing dessert!
I am excited to share this rhubarb crumble recipe with you – particularly as we revel in rhubarb season!
This rhubarb crumble has a beautiful balance of flavours – tartness from the rhubarb perfectly paired with a sweet, rich crumble topping.
This timeless dessert is perfect no matter the occasion – whether you are looking for a comforting and cozy dessert or a classic dessert for entertaining.
Plus – there is no refined sugar in this dessert and this is gluten-free! Making this recipe a great and healthier alternative to the classic crumble.
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Notes on Ingredients
- Fresh Rhubarb (2 sticks): look for firm, crisp stalks with vibrant red or pink color, sliced and diced into chunks. The star of the show.
- Maple Syrup: Look for Grade A refined sugar-free maple syrup. Adds a rich, natural sweetness, perfect for enhancing the tartness of rhubarb. This also brings a depth of flavor.
- Maple Sugar: a healthier alternative to refined sugar, for sweetness and texture for the crumble.
- Unsalted Butter: for richness and to get the best crumble texture
- Oat flour or rolled oats - (gluten-free): Oat flour or you can blitz rolled oats into a flour.
Rhubarb Preparation Tips
- Wash the rhubarb stalks thoroughly under cold water. Ensure any leaves and tough ends of the stalks are trimmed off.
- Cut the rhubarb stalks into small chunks. Slice the rhubarb stalk lengthwise and then dice into chunks. Set aside.
How to Make Rhubarb Crumble
Step 1: Heat maple syrup and add rhubarb. In a pan, heat maple syrup over medium heat for 2 minutes. Add the rhubarb chunks into the pan.
Step 2: Cook rhubarb until tender and the rhubarb starts to break down, approximately 5-7 minutes, on medium-high heat. Stir regularly. Once cooked, transfer the mixture into a baking dish or loaf tin (9 x 4 inches).
Step 3: Make the crumble mixture. In a bowl, combine the oat flour (or blitzed rolled oats), maple sugar and soft melted butter. Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
Step 4: Sprinkle over the rhubarb filling and bake. Sprinkle the crumble topping evenly over the rhubarb filling. Bake the crumble in a preheated air fryer (bake setting) at 170°C (340°F) for 7-10 minutes, or until the topping is golden and crisp. Alternatively, bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the topping is golden and crisp. Once baked, allow the rhubarb crumble to cool slightly before serving. Enjoy!
Recipe Tips
- Adjust sweetness as desired: rhubarb is naturally tart, you can adjust the sweetness based on the tartness of your rhubarb.
- Dice rhubarb stalks into uniform pieces: to ensure even cooking.
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Serving tips
- Serve the rhubarb crumble fresh, pair it with a drizzle of cream. Cream is a wonderful addition that complements the rhubarb crumble perfectly!
- Enjoy with a fresh drink including masala chai, pear juice or apple orange and carrot juice.
- For more delicious desserts, check out our lemon drizzle cake, apple and cinnamon chia seed pudding and homemade chocolates.
Storage Tips
This is best served fresh. If you have leftovers, store in the fridge for up to 1 day. Reheat before serving.
Sweet Recipes
Check our more delicious refined sugar-free recipes!
Rhubarb Crumble
Equipment
Ingredients
- 2 sticks Rhubarb chopped into chunks
- ¼ cup Maple syrup grade A refined sugar-free
- 1 cup Oats (gluten-free) blitzed into flour
- 40 g Butter (unsalted)
- 2 tablespoon Maple sugar
Instructions
- In a pan, heat maple syrup over medium heat for 2 minutes.
- Add rhubarb chunks and until it becomes tender and starts to break down, about 5-7 minutes, on medium-high heat. Stir regularly.
- Once cooked, transfer the mixture into a baking dish or loaf tin (9 x 4 inches).
- In a bowl, combine the oat flour (or blitzed rolled oats), maple sugar and soft melted butter. Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
- Sprinkle the crumble topping evenly over the rhubarb filling.
- Bake the crumble in a preheated air fryer (bake setting) at 170°C (340°F) for 7-10 minutes, or until the topping is golden and crisp. Alternatively, bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the topping is golden and crisp.
- Once baked, allow the rhubarb crumble to cool slightly before serving. Enjoy!
Notes
-
- Adjust sweetness as desired: rhubarb is naturally tart, you can adjust the sweetness based on the tartness of your rhubarb.
- Dice rhubarb stalks into uniform pieces: to ensure even cooking.
- Serve the rhubarb crumble fresh: pair it with a drizzle of cream for extra indulgence.
Annebeth
One of my fave ways to use rhubarb, loved this recipe!