Easy Rhubarb Crumble

Technically a vegetable, rhubarb is often enjoyed in fruit-based desserts. It’s packed with fiber, vitamins, and antioxidants that support digestion and overall health. To showcase this tart and tangy summer staple, try making a rhubarb crumble. 

The process is simple: toss sliced rhubarb with sugar and cinnamon, then top it with a nutty, crumbly topping and bake until crisp and golden. For a more nutritious twist, we use coconut oil in place of butter in the crumble topping. While fresh rhubarb is at its peak in summer, frozen rhubarb works just as well so you can enjoy this cozy dessert all year round.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

• 5 cups fresh or frozen rhubarb, chopped into ½-inch pieces
• ¾ cup brown sugar, divided
• 1 tsp. ground cinnamon, divided
• 2 Tbsp. cornstarch
• 1 tsp. vanilla extract
• ½ cup rolled oats
• ½ cup chopped walnuts or pecans
• ½ cup almond flour
• ¼ tsp. salt
• ¼ cup Garden of Life Raw Extra Virgin Coconut Oil, melted

1. Preheat the oven to 375°F. Lightly grease an 8x8-inch baking dish with coconut oil.
2. If using fresh rhubarb, trim off the ends of the stalks and discard, then chop into ½-inch pieces. If using frozen rhubarb, thaw and drain any excess liquid before mixing the filling.
3. In a large bowl, toss the prepared rhubarb with ¼ cup brown sugar, ½ teaspoon cinnamon, cornstarch, and vanilla extract. Spread the mixture into the prepared baking dish.
4. In a clean mixing bowl, combine the oats, nuts, almond flour, and salt with the remaining ½ cup brown sugar and ½ teaspoon cinnamon. Pour in the melted coconut oil and mix until well coated and crumbly.
5. Sprinkle the topping evenly over the rhubarb. Bake for 30 to 35 minutes, until the rhubarb filling is bubbly and the topping is golden brown.
6. Let the crumble cool for 10 minutes before serving. Enjoy warm or at room temperature. If desired, top each serving with a scoop of yogurt, whipped cream, or ice cream.

Per Serving:

Calories: 358
Total Fat: 19 grams
Saturated Fat: 9 grams
Cholesterol: 0 milligrams
Sodium: 98 milligrams
Total Carbohydrate: 41 grams
Fiber: 5 grams
Sugar: 27 grams
Added Sugar: 24 grams
Protein: 5 grams