Rhubarb Crumble
This rhubarb crumble is a delightful, refined sugar-free treat that blends tangy rhubarb with sweet crumble topping in every bite! This timeless classic is the perfect comforting and refreshing dessert!
Servings: 6 4-6 servings (or as desired)
Calories: 123kcal
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.
Nutrition
Calories: 123kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 31mg | Potassium: 113mg | Fiber: 2g | Sugar: 5g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 28mg | Folate: 6µg | Iron: 1mg | Zinc: 1mg