Rhubarb & coconut crumble


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
Pomegranate seeds


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!

Serves 4.


Styling: Carlie Monasso. Photography: Samara Clifford


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Zara is a healthy home coach and keynote speaker on a mission to empower 1 million people to takes steps towards a healthier home. Zara learned about the link between our homes and our health after going through two different types of cancer. Zara is passionate about shining the spotlight on what she believes to be the least understood health challenges of our time, and sharing the things she wishes she had known, that could have prevented the illnesses she has been through. Recognised as one of Australia’s leading health influencers, Zara was a finalist in the 2014 Bupa Health Influencer of the Year Awards. She has appeared on TEN News, Today Show and The Project, been featured in the Herald Sun, I Quit Sugar, and contributed Medibank’s Be. Magazine and Fairfax health online publications. Zara contributed to the National Breast Cancer Foundation’s first comprehensive report on breast cancer in young women in Australia.

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