I love stewed rhubarb in winter time, especially when paired with a warm, tasty crumble. I’m all about avoiding inflammatory foods though (like refined sugar and gluten) so I’ve come up with a guilt free version, that can double as a breakfast dish too – what’s not to love about that, hey?
Rhubarb, was cultivated in ancient times for its medicinal qualities before it became popular in cooking – it’s a great source of fibre, antioxidants and vitamin C, calcium, potassium, magnesium, and vitamin K.
I’ve used quinoa flakes and almond meal as the base for the crumble – both good sources of protein and fibre – and coconut oil to bind it together, which, along with the cinnamon and ginger, is great for it’s anti-inflammatory properties and digestion.
Oh, and I’ve added some pomegranate seeds for good measure. I always thought they were a summer fruit, but in fact, they’re a winter fruit and when we buy them in summer time they are imported from the USA – shock horror! That’s as good excuse as any to make the most of them in winter time, isn’t it?! I love the burst of flavour they provide – not to mention Vitamin C, potassium, iron, dietary fibre and folate.
You will need:
1 bunch rhubarb – washed and trimmed to 2 inch pieces
1-2 tablespoons rice malt syrup*
2cm grated ginger
1 teaspoon vanilla extract
1/2 cup coconut milk (I use Ayam, which is a lot thicker and more flavoursome than other coconut milks)
1/2 cup desiccated coconut
For the crumble:
1/2 cup quinoa flakes
1/2 cup almond meal
1/4 cup coconut chips
1/4 cup chopped almonds
1/4 Coconut oil, melted
1 tbs rice malt syrup
1 tsp cinnamon
Pinch himalayan rock salt
For garnish/to accompany:
Coconut cream or Coyo coconut yoghurt
What to do:
1. Put rhubarb, coconut milk, ginger, rice malt syrup and vanilla extract in a saucepan over a low heat until rhubarb is soft (5 – 7 minutes), then add desiccated coconut.
2. Combine all crumble ingredients in a mixing bowl, stirring to combine, then pat down on the crumble.
3. Put the rhubarb in a baking dish, top with crumble and bake in 180 degree oven for 15 minutes or until crumble is crisp and golden.
3. Serve with a dollop of coconut cream or coyo, sprinkle with pomegranate seeds and enjoy!