Vegetarian and vegan recipes

Rhubarb, Apple & Ginger Crumble

Rhubarb, Apple & Ginger Crumble

In case you're wondering, the transition into sabbatical mode went by smoothly. Between the time spent at the garden, setting up our balcony garden, and more experimenting in the kitchen, the days have been flying by. Jason and I are also taking this opportunity to travel. We went to Lake Placid in the Adirondacks for some outdoor fun earlier this month, and we're heading off to Chicago this weekend. Have you been? I can't wait to discover this beautiful city... and to try a deep dish pizza. Don't judge me, I'm a curious foodie.

I'm excited to share with you today's recipe for rhubarb, apple and ginger crumble, simply because it is excellent. True, I consider all recipes I share with you to be blog-worthy, but there are obvious favourites and this is one of them. I love the crunchy and spiced crumble topping. With a juicy, mildly tart and gingery fruit filling, it is a real healthy delight.



Rhubarb, Apple & Ginger Crumble

Filling:
  • 4-5 stalks of rhubarb, chopped into 1-inch pieces
  • 2 large apples, chopped into 1/2-inch pieces
  • Drizzle of lemon juice
  • 1 tbsp ginger, freshly grated
  • 1 tbsp crystallized ginger, chopped
  • 2 tbsp raw sugar
  • 1 tsp ground cinnamon

Crumble topping:
  • 1.5 cups old-fashioned rolled oats
  • 1/4 cup whole-wheat pastry flour
  • 1/4 cup wheat germ
  • 1/2 cup walnuts, chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • Pinch of nutmeg
  • Pinch of allspice
  • Pinch of salt
  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1 tsp pure vanilla extract

Preheat the oven to 375F. 

In a rectangular baking dish, toss together the chopped rhubarb and apple. Drizzle with lemon juice. Add the grated ginger, crystallized ginger, raw sugar and ground cinnamon. Stir well to combine and set aside. 


In a separate bowl, combine the oats, whole-wheat pasty flour, wheat germ, walnuts, salt and spices (cinnamon, ginger, nutmeg & allspice).


Melt the coconut oil over low heat. Add it to the dry ingredients along with the maple syrup and vanilla. Stir well to combine.

Rhubarb, Apple & Ginger Crumble

Distribute the crumble topping evenly over the dish.

Rhubarb, Apple & Ginger Crumble

Pop it in the oven and bake for 45 minutes, until the topping is nicely golden and the filling is bubbling. Let it rest for 15 minutes before serving.

Rhubarb, Apple & Ginger Crumble

The dessert is fantastic on its own, but if you fancy a (healthy) topping, plain yogurt works nicely. You know me though, I put yogurt on everything.

Whipped cream (dairy / coconut) or ice cream (dairy / soy) are also great options, naturally.

Rhubarb, Apple & Ginger Crumble

Serves 10-12


Got any suggestions for Craving Greens?


X