Rhubarb Apple Crumble
As you might have read, I’ve been doing my 21 Day Sugar Detox for 497 days. There are some foods I’ve simply had to move past, such as Chai. Other foods I’ve adapted so that I can still enjoy them. Rhubarb Apple Crumble is one of the success stories.
You see, I have this gorgeous patch of rhubarb in my yard. Not only is it growthy and beautiful, but it also has a history and a story of its own. On a sugar free and (all but Einkorn) gluten free eating plan, what can I do with rhubarb? I posed my problem to my friend, Kathy Jordan, and she related that her husband eats rhubarb simply chopped and steamed. Totally plain. Hearing that gave me hope that I could incorporate my rhubarb into something tasty, such as apple crumble.
When I made my apple crumble with rhubarb, I was delighted with the results. I worried it would be too tart, but the results are no more tart than the Granny Smith apples alone.
Rhubarb Apple Crumble Recipe
Preheat oven to 350.
2 stalks Rhubarb (4-5 ounces total), chopped
4 Granny Smith apples, peeled and sliced
2 Tablespoons butter
Method: Melt butter in a small saucepan over low/medium heat. Add rhubarb and cover. When rhubarb begins to soften and become a sauce, reduce heat to low. Peel and slice apples as rhubarb is cooking. As each apple is ready, add it to the rhubarb and stir well. The first apple gets cooked, while the last apple only gets hot.
1 1/4 cup almond meal
1/4 cup butter
pinch of sea salt
1 teaspoon cinnamon
Method: Melt butter in a mixing bowl, then mix in salt, almond meal, and cinnamon to combine. Set aside.
Assemble: Put rhubarb/apple filling in an 8×8 baking pan or similar. Spread topping over the filling. Bake uncovered for 25 minutes. Serve warm. I enjoy my crumble with a little heavy cream. My husband will have his with vanilla ice cream.
Note: I intended to put cinnamon in the filling. However, when I got to that point, the apples looked so pretty and smelled so fresh that I didn’t feel like cinnamon was needed. Add cinnamon if you wish.
Recipe Test Drive
My sister’s rhubarb was ready before mine so she tried making Rhubarb Apple Crumble first. Her first attempt involved simply chopping the rhubarb and baking it with the apples in the pan, with a much longer baking time. It came out too acidic. I related my intention to cook the rhubarb with butter first before adding the apples. When she tried it this way, her results were much improved.