Healthy Rhubarb & Ginger Crumble

12 30 196
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 6
Healthy Rhubarb & Ginger Crumble
Health Highlights


6 stalk Rhubarb (for filling)
1 cup Water (boiling, for filling)
2 tbsp Stevia sweetener, powder (to taste, for filling)
1 piece, 1-inch Ginger root (finely grated, for filling)
1/2 cup Almond flour/meal, Bob's Red Mill (for crumble)
3/4 cup Rolled oats- Gluten Free (for crumble)
1 tbsp Stevia sweetener, powder (to taste, for crumble)
1 tsp Ginger, ground (for crumble)
3 tsp Cinnamon (for crumble)
1/2 tsp Sea Salt (for crumble)
2 tbsp Brown rice syrup (for crumble, or additional sweetener)
3 tsp Coconut oil (for crumble)


  1. Preheat oven to 325º F and lightly grease a medium-sized pie dish.
  2. Cut leaves from rhubarb and discard. Wash and chop stalks into 1cm pieces.
  3. In a pan over medium heat, add water, ginger, rhubarb, and Stevia (or alternative), and gently simmer for 5 minutes, until rhubarb is soft.
  4. Taste the mix to check for sweetness, then add to the pie dish and set aside.
  5. To make the crumble, add the almond flour, rolled oats, Stevia (or alternative), ground ginger, cinnamon, and salt to a large bowl, and stir to combine.
  6. Add the coconut oil (or butter) and brown rice syrup (or alternative) then rub the mixture between your hands until a crumb forms
  7. Spoon the crumb over the rhubarb mix, and bake in the oven for 10-15 minutes until the crumble is golden.
  8. Remove and allow to cool for 10 minutes before serving.

Nutrition Facts

Per Portion

Calories 196
Calories from fat 79
Calories from saturated fat 23.7
Total Fat 8.8 g
Saturated Fat 2.6 g
Trans Fat 0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.6 g
Cholesterol 0
Sodium 217 mg
Potassium 292 mg
Total Carbohydrate 26.6 g
Dietary Fiber 4.2 g
Sugars 6.2 g
Protein 4.8 g

Dietary servings

Per Portion

Grain 1.0
Meat Alternative 0.3
Vegetables 0.8

Energy sources


Meal Type(s)