Rhubarb season has arrived, and that means one very important thing: it is finally time for rhubarb crumble. This healthy oaty rhubarb crumble recipe is everything a good homemade dessert should be. It is warm, comforting, simple to make, and full of that beautiful sweet-sharp flavour that makes rhubarb so special. With tender roasted rhubarb underneath a crisp oat crumble topping, it is a lighter take on a classic pudding without losing any of the cosy, nostalgic charm.
Rhubarb can divide opinion, but when it is baked until soft and slightly jammy, it becomes completely delicious. Its naturally tart flavour works beautifully with a little honey or maple syrup, creating a filling that is bright, fruity, and not overly sweet. Rhubarb is also a great ingredient to use in seasonal baking. It contains fibre and provides nutrients including vitamin C, vitamin K, calcium, potassium, manganese, and magnesium, along with naturally occurring plant compounds such as beta-carotene, lutein, and zeaxanthin.
If you are not usually a rhubarb fan, this oaty rhubarb crumble may be the recipe that changes your mind. The topping is golden, nutty, and crisp, while the fruit underneath stays juicy and tender. Each spoonful has the perfect balance of texture and flavour: crunchy oats, mellow coconut, delicate almonds, and roasted rhubarb with just enough sweetness to soften its sharp edge.
Traditional crumble is often made with plenty of butter, flour, and refined sugar. This version keeps things lighter and simpler. The crumble topping is made with rolled oats, melted coconut oil, desiccated coconut, flaked almonds, and your choice of raw honey or maple syrup. To keep the recipe vegan, choose maple syrup. To keep it gluten free, use certified gluten-free oats. The result is a wholesome rhubarb crumble recipe that still tastes like a proper dessert.
This recipe is also wonderfully easy. There is very little preparation involved, and most of the magic happens in the oven. The rhubarb is roasted first with a little sweetener so it begins to soften and release its juices. While that cooks, part of the oats are blended into a simple oat flour, then mixed with the remaining topping ingredients until crumbly. Once scattered over the rhubarb, the topping bakes until crisp, golden, and fragrant.
This healthy oaty rhubarb crumble is perfect for a relaxed family dessert, a weekend treat, or a simple make-ahead pudding. Serve it warm from the oven with yogurt, ice cream, or your favourite dairy-free alternative. It is also delicious cold the next day, especially for a slightly indulgent breakfast. If you make it, share a picture on Instagram and tag @georgieeatsblog, or leave a comment with your thoughts. I would love to know what you think.
G x
HEALTHY OATY RHUBARB CRUMBLE
A wholesome rhubarb crumble recipe with sweet-sharp roasted rhubarb and a crisp, nutty oat topping. Use maple syrup to keep it vegan and certified gluten-free oats to keep it gluten free.
Dessert
10
minutes
40
minutes
50
minutes
4
servings
Ingredients
For The Rhubarb Filling
-
600
g (8 – 10 stalks)
rhubarb
diced into 5cm chunks -
2
tbsp
raw honey or maple syrup
For The Crumble Topping
-
180
g (2 cups)
rolled oats
certified gluten free if needed -
2
tbsp
raw honey or maple syrup -
2
tbsp
coconut oil
melted -
25
g (1/4 cup)
desiccated coconut -
20
g (1/4 cup)
flaked almonds
or other chopped nuts
Instructions
-
Preheat the oven to 180ºC fan, 200ºC, or 390ºF.
-
Place the chopped rhubarb in a medium ovenproof dish and drizzle with 2 tablespoons of honey or maple syrup. Bake for 10 minutes, then remove from the oven and stir so the rhubarb is evenly coated in the sweetener.
-
While the rhubarb is cooking, add 45g, or 1/2 cup, of the rolled oats to a food processor and blitz until they form a coarse oat flour.
-
Add the oat flour, the remaining rolled oats, and all the other crumble topping ingredients to a large bowl. Mix well with a wooden spoon until the mixture starts to clump together and resembles chunky breadcrumbs.
-
Scatter the crumble mixture evenly over the rhubarb. Return the dish to the oven and bake for 30 minutes, or until the topping is golden brown and crisp. Allow the crumble to cool for 10 minutes before serving.
Recipe Notes
This oaty rhubarb crumble is lovely served hot from the oven with a spoonful of cold yogurt, ice cream, or a dairy-free alternative.
A few ingredient notes:
- If you do not love the flavour of coconut, do not worry. The desiccated coconut is mainly used for texture, and its flavour is subtle. Make sure you use unsweetened desiccated coconut.
- If you do not have a food processor, you can use shop-bought oat flour or regular wheat flour if you do not need the recipe to be gluten free. In that case, use 30g of flour and 140g of rolled oats for the crumble topping.
- Flaked almonds work beautifully in this recipe, but you can use any chopped nuts you prefer.
This crumble topping also works well with other fruits. Adjust the cooking time depending on the fruit you choose.
Store any leftovers in the fridge for up to 3 days. Reheat in the oven or microwave before serving, or enjoy it cold.
This healthy rhubarb crumble is also delicious served cold for a more indulgent breakfast.