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...]
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)
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)
- Pre-heat oven to 350F (around 170C)
- 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]
- Simmer for 10 minutes
- Strain out the juice into a bowl (but keep it for further deliciousness, below!)
- Pour the remaining contents of the saucepan (i.e all the fruit!) into a baking dish (square 9x9inch is a good size!)
- Add the fresh mint and raspberries (can just spread evenly on top!)
- 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!
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!