Rhubarb Crumble | Healthy & Gluten-free

Rhubarb season is finally here and I have been constantly getting requests from family members to take advantage of the delicious vegetable. 

I am currently trying to do a refined sugar-free week with my dad, and so far so good. I love to bake so I don’t want that restriction to inhibit my ability to bake sweet treats. So this recipe is completely refined sugar-free, gluten-free, but still so delicious! 

A juicy, sweet rhubarb filling topped with a nutty and crispy oat crumble. 

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The perfect addition to this already mouth-watering dessert? The vanilla bean cream I posted a few recipes ago. Add a dollop of it to your serving and your taste buds will definitely be happy. 

This recipe is…

  • Refined sugar-free 
  • Gluten-free 
  • 100% vegan 
  • Perfect dessert for the summer 
  • mouthwateringly delicious! 

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Rhubarb Crumble

By: Taavi Moore     Serves: 5-6 

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  • 3/4 cup rolled oats 
  • 1/4 cup almond meal 
  • 1/4 cup chopped pecans or almonds 
  • 3 tbsp melted coconut oil 
  • 1 tsp maple syrup 
  • 3 cups chopped rhubarb 
  • 1/2 tsp ground ginger 
  • 1/3 cup coconut sugar 
  • 1/2 tsp lemon zest 
  • 1/2 tsp vanilla extract 
  • 1/4 tsp salt 
  1. Preheat oven to 350 degrees. Grease an 8×8 square baking dish. 
  2. In a large bowl, combine all filling ingredients. Toss to completely coat rhubarb. Transfer to the baking dish. Bake for 15-17 min. or until rhubarb is soft and juices are bubbling. 
  3. While rhubarb is baking, prepare the crumble. Stir all ingredients together in a mixing bowl. The texture should resemble very coarse sand.
  4. Take out rhubarb mixture once done and sprinkle over the crumble. Increase oven temp. to 375 degrees. Bake for an additional 12-15 min. or until golden brown. 
  5. Serve with vanilla ice cream or vanilla bean cream. Enjoy! 


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