Rhubarb Crumble

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Rhubarb is indeed a plant-based food, as it is a vegetable that comes from the Rheum genus of plants. Specifically, the most commonly cultivated type is Rheum rhabarbarum. Despite being used primarily in sweet dishes like desserts, rhubarb is not a fruit; it is a vegetable with a tart flavor. It is relatively low in calories but provides essential nutrients such as vitamin K, vitamin C, and potassium. It also contains dietary fiber. The stalks are the edible part, and they have a unique tart taste that becomes sweeter when cooked and sweetened.

The history of rhubarb crumble, like many traditional dishes, is a bit challenging to trace precisely. The combination of rhubarb and crumble likely developed as a way to showcase the tartness of rhubarb while providing a satisfying and texturally appealing topping. The use of rhubarb in desserts gained popularity in Britain, especially during times when fresh fruits were not readily available.

Rhubarb crumble became more established as a classic British dessert during the 20th century. The dish is often associated with spring and early summer when rhubarb is in season. It gained popularity for its simplicity, delicious flavor, and the comforting contrast between the tart rhubarb and the sweet, crumbly topping.

While the exact origins may be challenging to pinpoint, rhubarb crumble has become a beloved and timeless dessert, enjoyed not only in Britain but also in many other parts of the world. Today, it continues to be a popular choice for home bakers and is often served in various forms, adapting to different regional tastes and preferences.

Creating a plant-based rhubarb crumble is easy and delicious, and it can be enjoyed by those following a vegan or plant-based diet. This plant-based rhubarb crumble replaces the traditional butter with coconut oil, making it suitable for a vegan or plant-based diet. The coconut oil contributes to the crumbly texture of the topping and adds a subtle coconut flavor. Feel free to customize the recipe by adding a pinch of cinnamon or nutmeg to the crumble topping for extra flavor.

Serve your plant-based rhubarb crumble warm, perhaps with a scoop of dairy-free vanilla ice cream or coconut whipped cream for a delightful dessert experience.


Rhubarb Crumble

Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 1 serving
Category: Dessert
Cuisine: British


  • 3/4 cup (90 g) of chopped rhubarb (fresh or frozen)
  • 1 teaspoon (4 g) of granulated erythritol
  • 2 Tablespoons (30 ml) of water
  • 1/4 teaspoon (1 ml) of vanilla extract
For the crumble topping:
  • 3 Tablespoons (21 g) of almond flour (or almond meal)
  • 1 Tablespoon (12 g) of granulated erythritol
  • 1/4 teaspoon (1 g) of cinnamon powder
  • 1 Tablespoon (15 ml) of melted coconut oil


                                1. Add the rhubarb, granulated erythritol, water, and vanilla extract to a saucepan over medium-low heat and simmer, stirring occasionally, for 10 to 15 minutes until the rhubarb is soft.
                                2. Meanwhile, add the crumble toppings to a small bowl and use a fork to combine to create a fine crumb.
                                3. Place the rhubarb mixture into a lightly greased air fryer-safe ramekin and cover with the crumb topping.
                                4. When ready to cook, preheat the air fryer to 350°F (175°C).
                                5. Place the ramekin in the air fryer and cook for 10 to 15 minutes until the rhubarb is bubbly and the crumble topping is golden.
                                6. Carefully remove the rhubarb crumble from the air fryer and let cool slightly before serving.

                                                                                                        Nutrition: (Estimated and based on per-serving amounts.)

                                                                                                        • Calories: 119
                                                                                                        • Fat: 8 g
                                                                                                        • Total Carbs: 8 g
                                                                                                        • Fiber: 4 g
                                                                                                        • Sugar: 2 g
                                                                                                        • Net Carbs: 4 g
                                                                                                        • Protein: 5 g

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