Every year I have beautiful rhubarb growing in my garden that I get to cook and bake with. The problem with rhubarb though, is that it’s so tart! You really have to cook it down to a soft and sweet flavour. This requires sugar- a lot of sugar. If you look into any rhubarb recipes whether it be for jam, pie, crumble, or cake, you will find that the amount of white sugar used is pretty gross. So, I’ve accepted that rhubarb needs a lot of sweetener, but this year I wanted to try to make a rhubarb recipe using whole foods. I mean no white flour, no white sugar, no brown sugar, and no, not even butter. I’ve done this by using spelt flour, along with oats and raw honey to make a crumble topping. The rhubarb layer is sweetened with raw honey and orange juice. Dotted with coconut oil to provide a necessary and healthy fat, I think this rhubarb dessert turned out better than the junk versions!! I served this with a vanilla-orange coconut cream, but feel free to use fresh whipped cream, cashew cream, or frozen yogurt.

 

I submitted this recipe as part of Whole Foods Wednesdays at Beyond the Peel!

 

Rhubarb Crumble
By Koko, May 20, 2012

Delicious tart rhubarb, cooked down in a sweet honey mixture, and topped with a rustic crumble layer.
Ingredients:
Rhubarb – 3 cups,chopped
Orange juice – 2 Tbsp
Raw Honey – 3/4 cup (I used local dandelion honey)
Spelt flour – 1 Tbsp
Cinnamon – 1/4 tsp
Coconut oil – 1 Tbsp

For the Crumble: –
Honey – 1/3 cup
Spelt flour – 1/2 cup
Oats – 2/3 cup
Coconut oil – 1/4 cup
Instructions:
Preheat oven to 375 F.
Grease an 8 x 8 baking pan.
In a bowl, stir together rhubarb, orange juice, honey, spelt flour, and cinnamon. Place in prepared pan and dot with 1 Tbsp coconut oil.
In a separate bowl, combine honey, spelt flour, oats, and coconut oil. Stir until mixed into a coarse mixture. Place onto of rhubarb in baking pan.
Cook for 40 minutes at 375 F. Check halfway through and if top is browning too much, cover with foil for the remaining time. Serve warm, drizzled with honey, and accompanied by coconut cream, cashew cream, whipped cream, frozen yogurt, etc.

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