Rhubarb is one of my dad’s favourite things. In a pie, in a crisp or crumble. On its own. Unadulterated with any other fruit. That includes you, strawberries.
“Rhubarb has been one of my superfoods from when I was very young. My Mom would make me rhubarb crisp and would not wreck it with strawberries like other Moms.” – My Dad
So for the past several years I’ve made him rhubarb crisp on Father’s Day. I usually freestyle with the ratio of topping ingredients, which has made it hard to nail down an exact recipe. So for this post, I decided to adapt a tried and true recipe, Nigella Lawson’s classic rhubarb crisp recipe from her book Feast. This was the first rhubarb crumble I presented to my dad, around ten years ago.
But because my site is dedicated to finding a balance between the healthy and the delicious, you bet I’ve healthified the ingredients. (Because it’s so healthy, I absolutely eat it for breakfast, too.)
- Gluten- and refined sugar-free – I don’t think that any of us are deficient in the nutrients found in white flour and white sugar. I’ve adapted Nigella’s classic recipe to a) make it gluten-free by using both coconut and brown rice flour, which are easier to digest, and b) to use natural sweeteners to avoid that blood sugar rise and crash. Although I am not personally a vegan, I’ve made this recipe vegan as well. You could absolutely substitute organic butter for the coconut oil.
- Rhubarb – used medicinally in China, rhubarb is high in vitamin K, which is responsible for blood clotting, bone health, and may help to prevent insulin resistance. It’s also a source of minerals calcium, potassium and magnesium, and phytonutrients such as lycopene.
- Coconut – how do I love thee? Coconut is becoming more known for its versatility. In this recipe we’re using coconut in lots of its forms, as sugar, flour and oil. Interestingly, coconut flour is an emerging staple in paleo kitchens, as it is a grain free.
- Ginger – aside from pairing well with coconut, ginger is a potent anti inflammatory, thanks to its constituents called gingerols. It’s also great at reducing a bloated belly.
Anyhoo, rhubarb is perfectly in season for Father’s Day, so I urge you to treat your father to some rhubarb crumble love this Sunday.
GINGERY COCONUT RHUBARB CRUMBLE (GLUTEN-FREE)
2.5 lbs rhubarb, chopped into ½” pieces
1 tbsp coconut oil
½ cup coconut sugar
1 tsp vanilla essence
1 tsp grated ginger
1 cup rolled oats
¼ cup coconut flour
¼ cup brown rice flour
¼ cup shredded unsweetened coconut
½ cup coconut sugar
½ tsp baking powder
1 tsp cinnamon
1 tsp vanilla powder
¼ tsp sea salt
½ cup coconut oil
Vanilla Coconut Bliss ice cream or organic coconut milk (or cold leftovers with some Greek yogurt, which is how Nigella does it)
Preheat the oven to 350.
In a medium sized pan, toss the rhubarb with the sugar and heat on medium until the rhubarb softens (but doesn’t break apart). Transfer to a deep pie dish or baking dish.
In a bowl, mix together the topping ingredients. If the topping looks like it’s on the dry side, add 2 tbsp more of coconut oil and a small splash of maple syrup if you like your crisp a little sweeter.
Pour the topping over the rhubarb mixture immediately before baking. Make sure the topping covers all the rhubarb (Nigella tip!).
Bake 15-20 minutes (until the crisp is warmed through and the topping is nicely browned).
Wishing you a wonderful crisp this weekend. xo Andrea