This delicious crumble is perfect for an after dinner treat. The rhubarb filling and the crumble topping can also be frozen (separately) for a quick and easy dessert option.
For the rhubarb filling
One large bunch of rhubarb stems
100gm caster sugar
3 tablespoons of port (optional)
1 tablespoon of ground chia seeds
3 tablespoons of filtered water
For the crumble topping
100gm plain flour (can substitute with your choice of gluten free flour)
100gm chilled butter (can substitute with non-dairy spread)
100gm fine oats
50gm organic coconut sugar (can substitute brown or raw sugar)
50gm finely chopped almonds (can substitute other nuts e.g. walnuts, macadamias)
1 teaspoon ground cinnamon
Wash the rhubarb stems and chop them into approx. 3cm lengths. Place the chopped stems in a bowl with the sugar and toss well, so that the rhubarb becomes coated in the sugar. Set aside.
Cut the butter into small cubes and add it to a bowl along with the flour and oats. Rub the butter cubes into the other ingredients using your fingertips, keep going until you have a nice soft crumbly textured mix. Add the coconut sugar and finely chopped almonds to this mix and stir through with your hands. Place this mixture into the fridge.
Add the rhubarb and sugar to a large saucepan along with the port, if desired. (You can get a bit creative with your filling at this point - if you don't want to add port, you might like to try finely grated ginger or orange juice and zest.) Cover and simmer over a low heat for 15 minutes, or until soft.
Add your chia seeds to a small bowl with the water, stir well and leave until the mixture becomes thick and gel like - this should only take a few minutes.
Remove the rhubarb mix from the heat, and stir through the chia seeds. Pour into a baking dish and scatter the crumble mix over the top.
Bake at 200°c (180 fan forced) for 30 minutes, or until the top is golden brown and the rhubarb filling begins bubbling up around the sides.
Serve warm, with your choice of ice cream, custard or whipped cream. Enjoy!