21-04-18 | Food | breakfast |

Sweet rhubarb crumble for sweet mornings

Oh yes, pie for breakfast.. I’m sure you will agree that it may not get any better than that! And with this recipe you don’t have to worry about it being unhealthy. Only pure wholesome ingredients are used for this rhubarb crumble breakfast party. Perfect recipe for your next lazy weekend morning!

A little while ago I shared my apple crumble breakfast which is one of my all-time favorites. And I got so much love for this recipe that I just had to come up with another piece of breakfast heaven! This time with something you might nog expect to be super yummy: rhubarb. It’s full of fiber, vitamins and minerals, like potassium and magnesium. Now is the best time for rhubarb; from April to June you can enjoy this veggie. Rhubarb is mostly used for compote as side dish, or for a lovely desert. It’s amazing to have a rhubarb crumble for breakfast, but any other time of day works just as great 😉

“Its sour taste combines perfectly with some sweet honey and warming cinnamon.”

Now go run to the store to get your rhubarb while it’s still available, so you can try out this lovely rhubarb crumble. And remember that with a healthy pie you can never go wrong, starting off your day with a party!

INGREDIENTS FILLING

–  100 g blueberries

– 300 g rhubarb
– 100 ml water
– 2-3 tbsp. honey
– 1 orange
– 1 tsp. cinnamon

INGREDIENTS TOPPING

– 50 g coconut oil
– 100 g oats
– 1 tbsp. honey
– 1/3 tsp. cinnamon
– pinch of salt
– 1 tsp. vanilla powder

MACRONUTRIENTS 

  • Energy : 185,2 kcal
  • Carbs: 2,4 g
  • Protein: 2,9 g
  • Fat: 9,5 g
  • Fiber: 3,1 g

METHOD

  1. Preheat the oven to 180 degrees Celsius.
  2. Cut the rhubarb into small pieces and boil with some water on low fire.
  3. Drain the rhubarb after 5 minutes. Put it in an (not too big) oven dish and add the blueberries, honey, cinnamon and juice from the orange, and mix well together.
  4. Melt the coconut oil and add the oats, honey, cinnamon, salt and vanilla powder.
  5. Stir everything together so it gets crumbly and spread on top of the rhubarb mixture.
  6. Put the dish in the oven for 30 minutes until the crumble is golden brown and crispy.
  7. Let cool down for a moment and then: enjoy!

TIP: Top the rhubarb crumble off with some quark or (coconut) yoghurt to complete your breakfast!

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