Raw Apple & Rhubarb Crumble

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I just love getting the maximum nutrition out of everything I eat – this way there's no need to feel guilty!

Rhubarb is high in vitamin C, calcium, fibre and numerous antioxidants. It was traditionally used in China as a medicinal herb and it's technically a vegetable. The leaves can be poisonous so make sure you trim these off properly.


The fruit compot:

  • 2 apples, grated
  • 3-4 sticks of rhubarb, finely sliced (approx 2mm)
  • 1/2 tspn fresh rosemary, finely chopped
  • juice from 1/2 an orange
  • 1/2 tsp finely grated orange zest
  • 1 tbs honey
  • 1/2 tsp cinnamon

The crumble:

  • 1/2 cup of brazil nuts
  • 1/2 cup almonds
  • 1/2 cup dates
  • 1 tsp cinnamon
  • 1/2 cup dehydrated sprouted buckwheat (I will show you soon or get them here)


The fruit compot:

Mix all of the ingredients together in a bowl and place in the fridge for a few hours or over night to allow all of the flavours to infuse.

The crumble:

Blend the nuts, dates and cinnamon together until you get a fairly fine but sticky flour/dough. Mix in the buckwheat.

To assemble:

Spoon the fruit into the bottom of a wine glass or serving dish. Sprinkle a generous layer of the crumble mixture. 




Have you tried this recipe? What do you think? Did you even know that you could actually eat rhubarb raw? Please share your thoughts below.

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      Ania NowickiRaw Apple & Rhubarb Crumble

      Comments 2

      1. Amanda

        YUM!  I made a version of this last week with strawberries and rhubarb. I improvised the recipe and used oats instead of buckwheat. Really tasty. The dates on top are key!

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