This recipe brings me back to my childhood, eating bowls of tart stewed rhubarb that my Nan picked from her overflowing garden. I would bet anything if she was still around when I had my daughter, my beautiful Nan (who passed away a few years ago now) would have brought me stewed rhubarb and apple when she visited us.
This recipe is a twist on the regular crumble, without the traditional oats or brown sugar – but it makes having it as a snack much easier with a base. They’re warming with the help of the cinnamon and ginger, and gentle on your stomach thanks to the stewing. These are freezer friendly and most important, you can stagger them – i.e. cook up your rhubarb and apple one day and then pop in the fridge to make with the bars the next day. Naturally gluten free too!
Rhubarb and apple crumble bake
Equipment
- Pot
- Stovetop
- Oven
- Oven proof dish
Ingredients
For the stewed rhubarb and apple
- 5 apples peeled cored and chopped roughly
- 5 lengths of rhubarb chopped into 3cm pieces
- 1 knob of ginger cut into 2-3 large pieces
- 1 cup of water
- 1 tablespoon of pure maple syrup
- 1 heaped teaspoon ground cinnamon
- 2 tablespoons of chia seeds
For the crumble base / top
- 2 cups almond meal
- 1 cup coconut flour or desiccated coconut
- 1/2 cup coconut sugar
- 2 tablespoons chia seeds
- 1 heaped teaspoon ground ginger
- 1 heaped teaspoon ground cinnamon
- 5 heaped tablespoons of ghee approx 75g or sub for melted butter
Instructions
For the stewed rhubarb, ginger and apple
- Chop the apples, rhubarb and ginger and place on a medium heat to simmer along with the water, maple syrup and cinnamon
- Allow the mixture to come up to heat, stirring regularly for approximately 15 minutes – or until all of the apple is soft and it's quite thick.
- Stir in the chia seeds and put the mixture aside to cool.
- Optional: place the stewed compote in a heat proof container in the fridge. You can store for 2-3 days before freezing or cooking the bars. Enjoy alone with yoghurt and muesli.
For the crumble base / top
- Line your tray with baking paper and preheat your oven to 180’
- Add all dry ingredients to a large bowl and stir to combine
- Add the ghee / melted butter and combine
- Press half of the mix into the base of your baking tray
- Bake for 15 minutes or until golden
- Spread a layer of your cooked rhubarb/apple on the base
- Crumble the rest of the mixture on top and bake for 20 minutes
- Allow to cool on a rack and then chill in the fridge before cutting
Notes
Note: as you don’t use all of the stewed fruit to make the bars – it’s great served with just yoghurt! Or freeze for up to 3 months and make the bars again!
