The tartness of the rhubarb combines perfectly with this crispy topping, making this crumble such a tasty and comforting treat! Rhubarb is a low FODMAP fruit that high in soluble fibre and helpful if you have a sluggish bowel. And in one serving of this crumble you will get 6 plant based foods – not bad for something so moreish!
6-8 stalks of rhubarb
1-3 tbs sugar
50g almond flour or sub with gluten free flour
50g chopped walnuts
1tsp ground cinnamon
1tsp vanilla essence
6tbs extra virgin olive oil
Preheat oven to 180C
Wash, rinse rhubarb stalks, discard ends and cut into 1/2-inch pieces.
Add chopped rhubarb into a bowl toss with 1-3 tbs sugar depending on your preference. Microwave for approx. 5 minutes or cover and simmer on a very low heat for 15 mins.
When soft but still holding its shape, pour the rhubarb into a medium baking dish
Add other ingredients (oats, almond/gluten free flour, cinnamon, walnuts, vanilla essence, EVOO) to a mixing bowl and, using your hands, mix well.
When the rhubarb is ready, add to the baking or pie dish and top with the crumble mixture.
Bake for 35-40 minutes or until the rhubarb is bubbling and the top is crisp and golden brown.
Let cool for 10 minutes and serve with Greek yoghurt
Leftovers will keep in the fridge for several days, though best when fresh.