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Rhubarb Crumble

Recipe by Tobie Puttock

A lighter take on everybody's favourite dessert that swaps brown rice malt syrup for sugar.

  • 500g Rhubarb (approx. 1 bunch) trimmed and cut into 5cm lengths
  • ½ cup orange juice
  • 1 teaspoon vanilla essence
  • 2 tbsp rice malt syrup or maple syrup
  • 1.5 cups rolled oats
  • 50g desiccated coconut
  • 1 tsp organic vanilla extract
  • 3 tbsp rice malt syrup or maple syrup
  • zest of 1 orange
  • 3 tbsp coconut oil
  • 100g hazelnuts or walnuts
  1. Preheat the oven to 160C.
  2. Place all of the crumble ingredients into a food processor and pulse until the mixture resembles coarse breadcrumbs.
  3. Bring together the rhubarb, orange juice, vanilla essence and rice malt syrup in a baking dish and cook in the preheated oven until soft, about 15-20 minutes.
  4. Carefully remove the baking dish from the oven and scatter the crumble mixture over the rhubarb making sure the layer is as even as possible.
  5. Pop the baking dish back into the oven and cook until the crumble is brown, about 20 minutes.
  6. Serve right away with coconut ice-cream.

Serves 4-6

Watch Tobie make this recipe here.

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