Ingredients
5 cups fresh rhubarb, cut into 1/2-inch pieces
1 tablespoon fresh ginger, grated
1/4 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups rolled oats (gluten-free if needed)
1/2 cup almond flour
1/4 cup melted coconut oil
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
Step 2: In a large mixing bowl, combine the sliced rhubarb, grated ginger, vanilla extract, and 2 tablespoons of the maple syrup. Toss well to coat and spread evenly in the prepared baking dish.
Step 3: In another bowl, mix the rolled oats, almond flour, cinnamon, and salt. Add the melted coconut oil and the remaining 2 tablespoons of maple syrup. Stir until the mixture is crumbly and well combined.
Step 4: Sprinkle the oat topping evenly over the rhubarb mixture in the baking dish.
Step 5: Bake for 35-40 minutes, or until the rhubarb is tender and bubbling and the topping is a beautiful golden brown.
Step 6: Remove from the oven and let cool for at least 15 minutes before serving to allow the juices to set.
Notes
You can substitute maple syrup with honey or agave. For a nut-free version, use sunflower seed flour instead of almond flour.
- Prep Time: PT15M
- Cook Time: PT40M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 14g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: healthy rhubarb recipes, rhubarb crumble, low sugar dessert, oat crumble, ginger rhubarb
