Rhubarb-berrie crumble


  • 4.5 cups (total) fresh rhubarb mixed with raspberries, blueberries fresh or frozen
  • 2-3 Tbsp coconut sugar
  • 1,5 tsp cinnamon 
  • 1 tbsp honey (or maple syrup)
  • for crumble:
  • 1 rolled oats 
  • 1/2 cup almond meal
  • 1/2 cup pecans, chopped
  • 1/4 cup light brown sugar
  • 4 tbsp melted coconut oil
  • pinch sea salt


Start by pre-heating the oven at 175 ℃.

Melt the coconut oil in a small bowl in the heating oven or au-bain-marie.

Clean and cut the rhubarb into small pieces, add the blueberries and/or raspberries (if you use frozen fruit first rinse them with cold water in a colander. Add fruit to the baking dish and toss with the sugar, cinnamon and honey (or maple syrup).

Add the crumble ingredients to a mixing bowl and mix until all of the oil is well integrated. Add to the top of the fruit in an even layer.

Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown


  • serves: 8
  • preparation time: 75 minutes