Rhubarb, Apple & Ginger Crumble

Rhubarb, apple and ginger crumble | Food + me
I want to give a shout out to my mum. She is pretty amazing and spends a lot of time in her vegetable garden growing lots of wonderful things and keeping me stocked up with an amazing supply of fresh fruit and vegetables. At the moment it’s one of my favourite times of year, it’s rhubarb time. My mum doesn’t actually even eat it, so despite the fact she keeps handing it out to pretty much everyone she knows, there is still plenty to go round. So it’s currently my job to find lots of ways to eat as much rhubarb as I can. Not that I’m complaining!

I get pretty excited for rhubarb season, as its one of those things that you rarely find at other times of year, which makes it all the more special. Not that it needs it. Crumble is the ultimate way to enjoy rhubarb. The tart rhubarb melts together with the naturally sweet apples and spices in the background. The oat hazelnut topping adds a nice nutty crunch.

Rhubarb, apple and ginger crumble | Food + me
Rhubarb, apple and ginger crumble | Food + me

Rhubarb, Apple & Ginger Crumble

Serves: 8
diary free, vegan, gluten free, low histamine, low fodmap


5 medium rhubarb
2 apples
juice of 1/2 orange
2 tbsp honey or maple syrup
2 tsp ground ginger
1 tsp cinnamon

70g / 1 cup hazelnuts
50g / 1/2 cup porridge oats
50g / 1/2 cup jumbo rolled oats
50g / 4 tbsp butter / coconut oil
1 tbsp honey or maple syrup


Preheat the oven to 170C.

Chop the rhubarb into 1inch chunks. Dice the apples into small pieces. Mix with the orange, spices and honey and place in the bottom of a deep baking dish.

Grind the hazelnuts in a food processor until they form a crumb. You can use ground almonds, but hazelnuts give it a much nuttier flavour. Mix the hazelnuts with the oats in a large bowl. With your hands rub the soft butter into the oat mix until it forms large crumbs. Pour on top of the fruit and spread evenly.

Bake in the oven for 40mins until the fruit starts to bubble at the edges and the topping has turned a deep brown.

For gluten free use gluten free oats.
For low fodmap use maple syrup and replace apples with 2 handfuls of strawberries or raspberries.
For low histamine exclude cinnamon. Also exclude orange juice if not tolerated.

1 Comment

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>