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Honey Almond Rhubarb Crumble

Rhubarb Crumble

Rhubarb is one of our favorite spring time treats. We were bound and determined to come up with a recipe featuring it this year, and Alex suggested the idea of making little crumbles in Ball jars. (Yes, that’s my husband!  I know, I’m spoiled.)  He didn’t have to work too hard to convince me!

Let’s just say his efforts far exceed last year’s rhubarb recipe (rhubarb sorbet using green rhubarb from our garden – which turned out as a pile of green slush!). These little crumbles are incredibly tasty. And while they’re not calorie free, gluten free, or fat free, we’ve honed the recipe so they use only honey as a sweetener, and have a small portion size to curb overindulgence.

Along with the honey, we’ve added some strawberries to bring out the natural sweetness, a splash of balsamic vinegar to play up the tang of the rhubarb, and some fresh ginger for some added spice. The final product was a hit – and not to mention incredibly fun to eat out of a jar!

Special thanks to our taste tester and unofficial blog intern, Katelyn, who noted that even family members without a taste for rhubarb enjoyed these :)

Honey Almond Rhubarb Crumble

Serves 8

Notes: Using fresh ginger gives the recipe a delicious complexity; you could omit it if necessary, but it would lose some of the flair. Ground dried ginger does not substitute for fresh ginger – it is a root that you can find in the vegetable section. Make sure to peel and grate before using! Also note that any small dish or ramekin will also work for baking if you can’t find wide mouth canning jars.

What You Need
1 pound rhubarb stalks (about 3 cups)
1 pound strawberries (about 3 cups)
1 tablespoons minced fresh ginger
1 tablespoon balsamic vinegar
½ cup honey
2 tablespoons all-purpose flour
pinch of kosher salt
1½  cup oats
½ cup slivered almonds
⅔ cups whole wheat flour
¼ teaspoon kosher salt
½ cup honey
4 tablespoons butter, melted or very soft

8 half-pint wide mouth canning jars OR 8 ramekins

What To Do

1  Preheat oven to 375F.

2   Chop the rhubarb into ½ inch pieces. Chop strawberries. Peel the ginger; mince or grate 1 tablespoon. In a large bowl, mix together rhubarb, strawberries, ginger, 2 tablespoons all-purpose flour, and a pinch of kosher salt. Stir in 1 tablespoon balsamic vinegar and ½ cup honey.

3  In a medium bowl, combine 1 ½ cups oats, 1/2 cup slivered almonds, 2/3 cups whole wheat flour, ¼ teaspoon kosher salt, ½ cup honey, 4 tablespoons softened butter.

4  Divide the fruit mixture into 8 half-pint wide mouth canning jars or ramekins. Spread the crumble over each jar, pressing down on the crumbs to ensure that none are above the mouth of the jar.

5  Bake 35 minutes until top is brown. Cool for 10 minutes and enjoy.

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SonjaHoney Almond Rhubarb Crumble

Comments 28

  1. erin

    Love these and especially love them in the Ball jars! I’m slowly realizing how well ginger and rhubarb go together!

    1. Alex

      Thanks! Yeah, the ginger wasn’t over-powering at all. I thought it might be too distinct, but it was a great combo!

    1. Alex

      You should! You’d probably need to cover it with foil for a portion of the baking time, or the crumble might brown too quickly. Let us know if you try it!

  2. Kim

    Thanks for the recipe idea, on the top you need 2 Tbsp of ginger but in the method it only says 1 Tbsp maybe you add the 2nd Tbsp to the crumb portion?

    1. Alex

      Good catch. It should only be 1 tablespoon (we honed our recipe in after a few tries and apparently forgot to update the list!). Thanks!

  3. Evi

    Yum, these look delicious! And they’d be perfect for having some friends over- each with their own jar! Cute idea, and I’d like to try this out.

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