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Healthy Rhubarb and Blackberry Crumble

Healthy Rhubarb and Blackberry Crumble

Vicky Coates

Its the season of rhubarb so why not make up a classic dessert of rhubarb crumble. Except of course this crumble is healthier, high in protein, vegan, low in sugar and gluten-free. Its so healthy you could even have it for breakfast!

Its that time of year again where I’m being given stacks of rhubarb by my partners parents who grow it in their garden. When I think rhubarb I straight away think crumble so this was the first thing I made when I received it. I have another crumble recipe on my blog.. Protein Apple Berry Crumble  which is similar to this one with a few little tweaks.

Like with my previous recipe this crumble also contains protein powder which is ofcourse optional. I just add it for a bit of flavour and it helps to bind the other ingredients together as well as of course increasing the protein intake which I like to add to my snacks and desserts.

To keep the sugar level low I also used zero calorie syrup and sugar, but if your after the real deal then go ahead and add regular syrup and sugar.

Like I said above this is so healthy you could even have it for breakfast, which I have to say I may have done on a couple of occasions when I didn’t have time to make anything else.

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Heres the recipe for you to try:

Rhubarb and Blackberry Crumble
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Prep time: 
Cook time: 
Total time: 
Serves: 3
 
ts the season of rhubarb so why not make up a classic dessert of rhubarb crumble. Except of course this crumble is healthier, high in protein, vegan, low in sugar and gluten-free. Its so healthy you could even have it for breakfast!
Ingredients
  • 100g Oats
  • 40g Vanilla Protein (optional sub with extra ground almonds)
  • 50g Ground Almonds
  • 2 tbsp coconut oil
  • 2 tbsp sugar free syrup
  • 1 tbsp of low calorie/ zero calorie sugar
  • For the Berry Filling
  • 150g Blackberries (fresh or frozen)
  • 5 Sticks of Chopped Rhubarb
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp Zero Calorie Syrup
  • Juice of ½ lemon
Instructions
  1. Preheat your oven to 180 degrees Celsius.
  2. In a bowl, combine the oats, protein and ground almonds. Mix well and then add the coconut oil and syrup as well as the sugar.
  3. With your hands, rub the mixture between your finger tips to combine the crumble topping, until the coconut oil and syrup has been absorbed evenly by the crumble. Place the topping aside whilst you prepare the filling.
  4. Heat a small saucepan on a low/medium heat with a little coconut oil or low calorie cooking spray. Add your rhubarb berries, lemon juice, sweetener/sugar replacement, cinnamon and nutmeg.
  5. Simmer the rhubarb, constantly stirring until softened and then add the berries and cook for a further few minutes.
  6. Pour the berry filling into the dish so that is evenly covers the bottom
  7. Sprinkle your crumble topping over the berry filling so that it is completely covered forming an even layer.
  8. Place the crumble into the oven and bake for 15 minutes until the topping is slightly golden.
  9. Remove from the oven and serve warm.

Enjoy xx

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