Cork camogie star Orla Cronin shares her delicious healthy rhubarb crumble recipe
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RHUBARB is in season at the moment so this might be a good time to try out a rhubarb crumble. It is a healthier alternative to the classic rhubarb tart but still tastes just as good!
INGREDIENTS
For the filling –
- 3/4 rhubarb stalks washed and chopped into small chunks.
- 1 cooking apple cored and chopped into chunks.
- 200ml fresh orange juice or apple juice.
- 1 tsp cinnamon.
- 1/2 tsp nutmeg.
- 1 tsp vanilla essence.
- Orange zest.
- 1 tbsp honey.
- Dash of water.
For the crumble –
- 100g oats.
- 100g ground almonds.
- handful of walnuts.
- 2 tbsp desiccated coconut.
- 1 tsp cinnamon.
- 3 tbsp honey.
- 1 tsp vanilla essence.
- 3 tbsp coconut oil/extra virgin olive oil.
- Frozen raspberries or any fruit substitute.
- Greek yoghurt to serve.
METHOD
- In a large pot, combine the rhubarb, apple, honey, vanilla, cinnamon, nutmeg, orange juice, orange zest and water.
- Place the lid on the pot and stew over medium heat for about 20-30 minutes depending on how softened you would like the rhubarb filling. Stir occasionally.
- In a food blender, mix the oats, ground almonds, walnuts, cinnamon, honey, coconut and vanilla to a crumbly texture.
- Set aside and stir through either melted coconut oil or extra virgin olive oil.
- Once the rhubarb is ready, transfer to a baking dish.
- Top the rhubarb with some frozen raspberries.
- Spread the crumble oat mix over the rhubarb and top with some chopped up pecans or nut alternative.
- Bake for 30 minutes at 180 degrees or until the top of the crumble is golden brown.
- It is delicious served with Greek yoghurt!
CHECK OUT ORLA CRONIN'S RECIPES TO DATE:
See how you can make healthy banana bread.
Orla's chicken and chickpea curry is certain to be a real crowd favourite.
