• 1 bunch (400g) rhubarb, washed, trimmed & cut into chunks
  • Juice from 1 orange
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons organic maple syrup or honey
  • ½ cup raspberries (fresh or frozen) – could also use strawberries/blueberries

 Oatmeal Almond Crumble:

  • 1 cup (100g) almond meal
  • ½ cup (50g) rolled oats
  • ¼ cup (25g) unsweetened shredded coconut
  • 80g cultured grass fed butter
  • 2 tablespoons coconut sugar or unrefined raw sugar


Combine almond meal & oats in a mixing bowl.  Add butter and rub it through the oats and almonds until crumbly.  Add sugar & coconut and toss through.  Set aside to sprinkle over the rhubarb before baking.

Preheat your oven to 160 C (fan forced).  Combine rhubarb, orange juice, vanilla and maple syrup into a bowl.  You should have about ½ cup orange juice.  Spoon into a baking dish and roast rhubarb and aromatics in the oven for 20 minutes or until soft and gorgeous.  Remove rhubarb from the oven.

Fold through whatever berries you are using and top generously with the crumble.  Bake for a further 20 – 25 minutes or until golden.

Serve warm or cold with Greek style or Coconut yogurt and enjoy!

Serves 6

P.S.  Leftovers can be eaten for breakfast with natural yogurt!! 

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