Paleo Rhubarb Crumble
Indulge in the delightful balance of tart and sweet with this Paleo Rhubarb Crumble, a healthier spin on a classic dessert that's perfect for spring and summer. Featuring tender, juicy rhubarb coated in honey and coconut sugar, this recipe is naturally sweetened and packed with vibrant flavors, enhanced by a splash of orange juice and a hint of vanilla. The crumbly topping is a satisfying blend of almond flour, chopped pecans, coconut oil, and cinnamon, keeping it entirely grain-free and paleo-friendly. Ready in just 50 minutes, this easy-to-make dessert is a crowd-pleaser, ideal for serving warm with a dollop of coconut whipped cream or a scoop of paleo-friendly ice cream. Perfect for anyone seeking a guilt-free treat, this Rhubarb Crumble combines indulgence with wholesome ingredients—making it a must-try for fans of paleo recipes!
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Recipe Information
Ingredients
- 500 g rhubarb
- 60 ml honey
- 30 g coconut sugar
- 30 ml orange juice
- 1 tsp vanilla extract
- 100 g almond flour
- 50 g chopped pecans
- 60 ml coconut oil
- 1 tsp cinnamon
- 0.25 tsp salt
Instructions
Preheat the oven to 180°C (350°F).
Wash and trim the rhubarb, then chop it into roughly 1-inch pieces.
In a large mixing bowl, combine the chopped rhubarb, honey, coconut sugar, orange juice, and vanilla extract. Mix well until the rhubarb is evenly coated.
Transfer the rhubarb mixture into a baking dish, spreading it out evenly.
In a separate bowl, prepare the crumble topping by mixing together the almond flour, chopped pecans, coconut oil, cinnamon, and salt.
Using your fingers or a fork, mix the topping ingredients until the mixture becomes crumbly.
Sprinkle the crumble mixture evenly over the rhubarb in the baking dish.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the rhubarb mixture is bubbly.
Remove from the oven and let it cool slightly before serving.
Serve warm, optionally with a scoop of paleo-friendly ice cream or coconut whipped cream.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 160.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 647 mg | 50% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
