We like to use seasonal fruit and vegetables where we can, and rhubarb is in season in the UK from April to September (as well as forced rhubarb in January and February). It is a naturally sharp fruit so does require added sweetness – we have combined the rhubarb with dates and ginger and feel they compliment each other brilliantly.
This is a perfectly comforting pudding naturally packed with fibre and vitamin C, as well as energy boosting B vitamins from the oats and immune boosting ginger which is also wonderful for the digestive system and any unsettled tummies.
- 150g spelt flour
- 50g dark brown muscovado sugar or coconut sugar
- 100g butter or cold coconut oil, cut into small pieces
- 100g rolled oats
- 3 sticks rhubarb (approx 400g)
- 2 cm fresh ginger, grated
- 50g pitted dates, chopped
- 1-2 tbsp maple syrup (to taste)
- Preheat the oven to 180C.
- Rub the butter or coconut oil through your finger tips with the spelt flour until it begins to disappear. (If using coconut oil this is harder so you really need it to be fridge cold to start with – if it becomes too hot and sticky just stop and put it in the fridge or freezer to cool down and then come back to it later).
- Next stir in your sugar and oats.
- Chop your rhubarb into pieces (approx 2-3 cm long) and mix together with the grated ginger, dates and syrup. Pour into an ovenproof dish and then sprinkle the crumble topping over the top to cover well.
- Place into the oven and cook until bubbling around the edges and piping hot. The amount of time really depends on the size and depth of your dish (or dishes if you decide to do smaller portions). If its a shallow dish it can take just 20 minutes if deeper up to 45 or longer. The main thing is to look for the gorgeous bubbles around the edges.
- Serve with natural yoghurt or fresh cream.