Enjoy this rhubarb apple crumble and delight in the fact that it uses hardly any sweetener, and no oil! Meaning, you could sneak a second helping and not feel guilty!
I was lucky enough to get my rhubarb for this simple vegan recipe from down the street in a friend’s patch that is currently growing out of control with the mass amount of rain we’ve been getting.
Rather than going all the way to a crumble, you can use the filling alone as a jam or compote. Spoon it over your morning oatmeal or other cooked whole grain like brown rice, and sprinkle a few walnuts on top. Serve it warm with some vegan ice cream for a rhubarb sundae.
Rhubarb Apple Crumble Recipe
Time from start to eating:
Makes enough for 8 cups of jam or one large crumble.
- 6 cups rhubarb, chopped
- 2 large, or 3 small, apples, cored and chopped
- 1/4 cup water
- Zest (finely grated peel) of 1 orange (optional)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2-4 Tbsp maple syrup or unrefined sugar (optional – taste as you add sugar slowly to get just enough)
- 1/4 cup oats
- 1 cup oats
- 1/2 tsp cinnamon
- 1 Tbsp maple syrup or unrefined sugar (optional)
- Put the rhubarb and apple in a large pot with a small amount of water, and simmer for about 15 minutes, or until the fruit is soft. Add the orange zest, cinnamon, nutmeg and syrup, stir to combine and leave it on the heat for another 5 minutes.
- If you’re using the fruit as a jam, you can cook it longer so that the fruit gets softer and almost falls apart.
- If you’re making a crumble, spoon the filling into a large baking dish and turn your oven on to 350 degrees F.
- Put the oats for the topping in a bowl, stir in the cinnamon and sugar if you’re using a dry sugar. Then add about a quarter cup of boiling water – just enough to moisten them – and the syrup if you’re using it, and stir so that the oats soften and swell.
- Sprinkle the topping mixture over the fruit, and put the dish in the oven for 15-20 min, or until the oats are starting to brown.