Rhubarb and Hazelnut Crumble

I said I would come at you with some more rhubarb recipes. I also said  I couldn’t resist making a crumble, so rhubarb crumble was an obvious choice. Fruit crumbles are one of my favourite ways to use up the gluts of summer fruit. I love love love a good crumble and rhubarb is one of my favourite fillings, giving the perfect tang to the sweet crumble topping. Here I’ve made a crumble topping using oats, not for any particular reason other than once again I didn’t have any flour in the house. Mixed with crunchy hazelnuts it’s the perfect topping in my eyes.



You might be alarmed when you read the recipe and see both butter and sugar there. Surely these aren’t “healthy”.  Realistically though had I used honey and coconut oil the overall nutritional profile of this dish would be very similar. If you want to use either of those for taste great, go ahead but don’t fool yourself by thinking this makes it anyway superior in nutrients Sometimes you have to have a little of the good stuff to keep you sane. So take a breath, go buy some caster sugar and come to the dark side.


Rhubarb and Hazelnut Crumble


800g Rhubarb

¼ Cup (50g) Caster Sugar

1 Cup (100g) of Oats

¾ Cup (100g) Hazelnuts

¼ Cup (50g) Sugar

2 Tablespoons (50g) Unsalted Butter, straight from the fridge and cut into cubes

¼ Teaspoon of Cinnamon



Preheat the oven to 180℃

  • Chop the Rhubarb in ½ inch long pieces and place into your dish of choice, I use a 23cm ceramic pie dish.
  • Sprinkle over the sugar (¼ cup).
  • Add the oats to a food processor and blitz until they form a flour. Now add in the hazelnuts,sugar and cinnamon  and pulse until the hazelnuts have broken down into small chunks.
  • Add in the cubes of butter to the food processor and pulse until the mixture forms a small to medium crumb. Be careful not to over mix it, a few pulses should do the trick.
  • Pour the crumble mixture over the rhubarb spreading evenly over the top.
  • Place the crumble in the oven for 35-40 minutes. The crumble will be done when the fruit is soft and the crumble is nice and goldenDSC_0952.JPG

Serve warm with a scoop of ice cream of some comforting custard. Delicious!


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