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Rhubarb Crumble (VG)

Yields1 Serving

Crumbles are traditionally made with butter and sugar. Naturally, this one isn’t.  I don’t think you need to add these things to get a really sweet dessert. Not  when you’ve got fresh fruit and dates around. Leave out the yoghurt  to make it a dairy-free and vegan option.

 2 apples, cored and thinly sliced
 2 pears, cored and thinly sliced
 1 cup thinly sliced trimmed rhubarb
 1 cup orange juice
 4 dates, pitted and roughly chopped
 2 cups raw rolled oats
 1 cup roughly chopped whole almonds
 1 cup pepitas
 1 tbsp ground cinnamon
 ½ cup sunflower seeds
 1 tbsp omega spread or sunflower oil
 plain yoghurt, to serve (optional)

Place the fruit, orange juice and dates in a large saucepan over low heat, and put the lid half on. Stew, without stirring, until the fruit is tender, about 15 minutes.


Meanwhile, to make the topping, mix all the dry ingredients together in a large bowl. Using your hands, rub in the spread or oil until the mixture resembles chunky breadcrumbs. Set aside.


Preheat the oven to 180°C.


Spoon the stewed fruit into a 20 x 15 cm ovenproof dish and top with the crumble. Bake until the crumble just starts to change colour, about 15 minutes.


Serve with a dollop of yoghurt, if you like.