Did you know? The rhubarb that we mainly use in dessert is actually A stem vegetable ! It has been used since the dawn of time, particularly in traditional Chinese medicine, for its benefits on the renal sphere.
Rhubarb is not only rich in vitamins and minerals, but also in fiber, making it a excellent ally for our transitIt is harvested between April and July.
I am excited to share with you this recipe for rhubarb crumble made with oat flakes. I found it a few years ago on a recipe blog called “Call me cupcake”. I adapted it by reducing the amount of sugar.
In fact, to reduce the speed of absorption of sugar by the blood and in particular to avoid a too rapid rise in blood sugar, you can add one to two teaspoons almond puree on your part! And it's delicious too 😊
Ingredients
For the crumble:
- 150 g butter (the recipe calls for salted butter, but I never have any in my fridge! You can add a teaspoon of fine salt if you like)
- 1 teaspoon of coarse salt
- 3 tablespoons maple syrup
- 120 g flour (you can use spelt flour, or mix it with wheat flour)
- 1 teaspoon baking powder (if you don't have baking powder, a little baking soda will do the trick)
- 80 g of sugar (same, I like to mix different types of sugar, muscovado, coconut, etc.)
- 90 g of oat flakes
- 100 ml of milk (according to your preference, organic cow's milk or plant-based milk (I like to use unsweetened almond milk)
For the rhubarb:
- 400 g rhubarb, about 5 stalks
- The zest of a small organic lemon
- 1 tablespoon lemon juice
- 40 g sugar
- ½ teaspoon cardamom
- ½ teaspoon cinnamon
- Preheat your oven to 175°C
- In a medium skillet, melt the butter with the maple syrup and milk. Then set aside to cool completely.
- In a bowl, mix the flour, baking powder, sugar, oatmeal and salt.
- Add the dry ingredients to the butter, syrup and milk mixture, and mix until the batter is smooth.
- Cut the rhubarb stalks into small pieces. In a salad bowl, toss the rhubarb with the lemon zest, lemon juice, sugar, cardamom and cinnamon.
Transfer the rhubarb into a mold, this could be a gratin dish for example (22-24 cm) and add the crumble mixture.
- Bake for 45 minutes or until the dough turns golden and bubbles nicely. The recipe suggests letting it cool before eating, personally I love it when it's still a little warm. Add if you like a little almond puree and/or a scoop of vanilla ice cream for fun!!
This recipe has been served to many guests and is always a hit!
Enjoy your meal 😊
To see the original recipe (in English): https://www.callmecupcake.se/2016/04/rhubarb-crumble.html