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Whipped this one up for my dad who LOVES rhubarb. Alas, I didn't create a set recipe as usual, but you really can't go too wrong with this dish - luckily - and can sub most ingredients! 

RHUBARB RASPBERRY BEET CRUMBLE

[try saying that again and again...]

Ingredients:

For the crumble topping:

  • 1/4 cup chia seeds 
  • 1/2 cup almond flour (or teff flour)
  • 1/2 cup coconut flour (can use oats instead)
  • 1/3 cup coconut flakes 
  • 1 tsp ground cinnamon
  • 1 tsp almond extract or powder
  • pinch of Himalayan pink salt
  • 3 tbsp coconut oil (or ghee/grass fed butter)
  • 1 tbsp coconut sugar 
  • 2 tbsp raw honey (vegan: sub 3 tbsp rice malt or 2tbsp maple syrup) 
[Basically, you want to make a 'crumbly' texture, mix all ingredients together using your fingers and add extra coconut oil, honey or almond meal as needed to form a "crumbly & slightly sticky" texture] 


For the fruit:

  • 1 large beet (grated)
  • 400g rhubarb (sliced)
  • 1 cup raspberries
  • 2 tbsp coconut sugar (can sub for rice malt, honey or maple)
  • 2 tbsp water
  • 1/2 cup fresh mint leaves (optional YUM)

Instructions 

  1. Pre-heat oven to 350F (around 170C)
  2. Add all ingredients except the raspberries and fresh mint into a saucepan and bring to the boil [lazy kid guide: if you prefer not to boil the fruit first, simply skip to step 5 and cook for an extra 10 - 15 minutes]
  3. Simmer for 10 minutes
  4. Strain out the juice into a bowl (but keep it for further deliciousness, below!) 
  5. Pour the remaining contents of the saucepan (i.e all the fruit!) into a baking dish (square 9x9inch is a good size!) 
  6. Add the fresh mint and raspberries (can just spread evenly on top!) 
  7. Sprinkle on the crumble mix, spreading as evening as you can [have fun with this, can throw on extra coconut, some chia seeds and coconut sugar etc too] 

Put it in the oven--- and cook for 20 minutes or until the top is nice, golden and toasted! 

Beet Custard

And now for that saucepan "juice" ---- once the liquid has cooled down (can place in the fridge to speed it up) combine 1/4 cup of the juice with 2 heaped teaspoons of arrow root powder (or corn flour, if you prefer!) and 1tsp vanilla extract. 

Bring 2 cups of almond or coconut mylk to the boil, stir in the juice/arrow root mix, and keep stirring on low heat until it becomes deliciously pink and creamy. Add in sweetener of choice (I went with 1tbsp raw honey as I don't like things too sweet, but you could do 1 extra tbsp of coconut sugar for a boost as the crumble itself is not very sweet-- or stevia if you're a sugar-free kid!). 

Once it's creamy, take it off the heat and just let it chill out for a bit. :) 

Serve with the crumble, and enjoy! XO 

PS. Can't be bothered with the custard step? Add 1 tbsp of chia seeds to a bottle of CHIA LIFE and shake it up real good -- let set for 10-15 minutes in the fridge (pour into a bowl to mix further) and viola, chia pudding! 

Written by Paige Gregor — January 22, 2017

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