Go Back
Print
individual refined sugar free rhubarb and ginger crumble topped with greek yoghurt

Rhubarb and Ginger Crumble for Two

This tangy and naturally sweetened rhubarb and ginger crumble makes just two refined sugar free desserts. Topped with a crispy gluten-free almond crumble!

Category Dessert
Cuisine American, British
Keyword healthy rhubarb and ginger crumble, individual rhubarb crumble, recipes with rhubarb and ginger, rhubarb and ginger crumble, rhubarb crumble with rolled oats
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serves 2
Author Amanda | Naturally Sweet Kitchen

Ingredients

Crumble Topping

  • 3 tbsp almond flour
  • 3 tbsp rolled oats
  • 3 tbsp coconut sugar
  • 1 ½ tbsp flaked almonds
  • 3 tbsp melted salted butter

Rhubarb Filling

  • 200 g fresh rhubarb, cubed (see notes)
  • 10 g fresh ginger, grated
  • ½ tsp arrowroot powder
  • 4 tbsp pure maple syrup
  • 1 tsp pure vanilla extract

Method

Crumble Topping

  1. Stir together the almond flour, oats, coconut sugar, and flaked almonds in a bowl until well combined.
  2. Drizzle over the melted butter and stir together until the mixture resembles wet sand. Set aside while you make the filling.

Rhubarb Filling

  1. Preheat the oven to 190ºC (375ºF) and lightly grease two small 10 cm (4 inch) ramekins with oil or butter.

  2. In a bowl, toss together the cubed rhubarb, grated ginger, and arrowroot powder. Pour in the maple syrup and vanilla extract and toss again to coat.

Assemble and Bake

  1. Divide the filling evenly between the two prepared ramekins. Top each ramekin with half of the crumble topping mixture and place the dishes on a baking sheet.
  2. Cover each of the ramekins loosely with a layer of aluminum foil. Bake for 20-25 minutes.
  3. After the 20 minutes, remove the foil and place back in the oven for another 6-8 minutes, or until the tops are golden brown and the filling is bubbling.
  4. Remove from the oven and allow the crisps to sit for 5-10 minutes before serving with a dollop of Greek yogurt, coconut whipped cream, or vanilla ice cream.

Recipe Video

Notes

  • To cube the rhubarb, slice a piece of rhubarb in half lengthwise. Then cut the two long pieces into 1 cm (½ inch) chunks. This will ensure the rhubarb is cooked through, but still retains some texture.
  • These crumbles are best eaten warm the day they are made.
  • You can prep the crumble and filling separately up to 2 days ahead of baking. Keep both refrigerated until ready to assemble and bake.