Rhubarb Crumble

Rhubarb is rich in antioxidants, anti-inflammatory and anti-bacterial, so this should be the crumble your health can get behind. But everything in moderation, right? So there is some sugar - replace this with coconut sugar if inclined, or create a vegan version using the (V) alternatives listed in the ingredients.

Serves 4-8


  • 60g spelt flour, or wholemeal spelt flour
  • 50g ground almonds/almond flour
  • ¼ tsp ground cardamon
  • Pinch sea salt
  • 60g unsalted butter, cold, diced or (V) 50g coconut oil, melted
  • 40g rolled oat
  • 70g raw sugar, or coconut sugar
  • 50g whole almonds, roughly chopped
  • 750g rhubarb, cut into 2cm pieces
  • 1 orange, zest and juice


In a large bowl mix together the flours with the cardamom and salt. Add the cold butter or coconut oil and using your fingers rub into the dry mix until it resembles chunky breadcrumbs. Stir through 30g of the sugar, the oats, and the chopped almonds then place in the fridge for at least 1 hour (this can be made and stored in the fridge the night before).

Preheat the oven to 180C/170C (fan)/gas 5.

Place the rhubarb into a medium size pot with the orange zest and juice and bring to the boil. Lower the temperature to medium and simmer for 6-8 minutes until you create a pulp. Add the sugar, stir, and once dissolved remove from the heat.

Spoon the rhubarb into the bottom of an ovenproof dish and spread the chilled crumble evenly on top (chilling it prevents it from getting too brown too quickly). Bake in the middle of the oven for 30-40 minutes, until the top browns and the rhubarb is visible bubbling up through the crumb.

Serve with runny double cream, custard or vanilla or coconut vegan ice-cream.


Kylee Newton is a food writer, educator, and recipe developer, addressing modern food ethics. Kylee’s food looks at the modern concerns of food seasonality, and sustainability, with a strong focus on traditional methods, less food waste, and food longevity with preserving.

Kylee has two published cookery books, The Modern Preserver and The Modern Preserver’s Kitchen. Her international career has seen her recipes in publications such as the UK’s Guardian ‘Cook’ and ‘Feast’, Observer Food Monthly, the Telegraph, and magazines such as the BBC Goodfood, Olive, and Jamie Oliver. She currently writes columns in the NZ Herald’s ‘Be Well’ and for Dish Magazine.

© Recipe Kylee Newton 2022. Reproduction without permission is prohibited. All rights reserved.