Honey Almond Rhubarb Crumble

SonjaDesserts28 Comments

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
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. Also note that any small dish or ramekin will also work for baking if you can't find wide-mouth canning jars.
Serves: 8
What You Need
  • 8 half-pint wide-mouth canning jars or ramekins
  • 1 pound rhubarb stalks (3 cups)
  • 1 pound strawberries (3 cups)
  • 1 tablespoons minced fresh ginger
  • 2 tablespoons all-purpose flour
  • Pinch of kosher salt
  • 1 tablespoon balsamic vinegar
  • ½ cup honey
  • 1½ cup old fashioned oats
  • ½ cup slivered almonds
  • ⅔ cup whole wheat flour
  • ¼ teaspoon kosher salt
  • ½ cup honey
  • 4 tablespoons butter, softened
What To Do
  1. Preheat oven to 375°F.
  2. Chop the rhubarb into ½ inch pieces. Chop the strawberries. Peel the ginger, then 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, ½ cup slivered almonds, ⅔ cup whole wheat flour, ¼ teaspoon kosher salt, ½ cup honey, and 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 they do not rise above the mouth of the jar.
  5. Bake 35 minutes until tops are brown. Cool for 10 minutes before serving. Serve with vanilla ice cream or sweetened whipped cream.

28 Comments on “Honey Almond Rhubarb Crumble”

    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!

  1. 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!

  2. 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.

  3. Heidi @ Food Doodles

    Oooh, I love rhubarb! I even bought some from our local market to hold me over until the stuff in my garden catches up :D These look delicious, I love the ginger and the vinegar sounds like a great addition!

  4. Mel (Sharky Oven Gloves)

    Rhubarb is also one of my favourite spring treats! I regularly make rhubarb crumble, but I love the addition of the ginger – I’ll definitely try that next time I make some! I also think that the individual portions are great – and jars are a much better idea than ramekins since you can see the beautiful colours through them!

  5. Brittany

    My wonderful Mom just gifted me a rhubarb plant this past weekend! If I can manage to keep it alive – this is definitely first on the list to make. :) And those JARS!! Perfect

  6. Eve

    Eating this right now – still warm and it’s delicious!! Added a touch of cinnamon to the topping. I didn’t have the small jars, so I made it in a 9″ round dish and baked it for 30 minutes.

  7. Pat

    I have. 2 questions
    How long can this last in the refrigerator?
    Hot bath canning process, will this work for preservation

    1. Alex

      I’m not sure about the answer to either question! I would say that freezing is probably a better option than canning… and I ate them way to fast to know how long they lasted in the fridge :)

  8. Lin

    It is okay to freeze rhubarb, to be used throughout the year in a crumble or other baked items. Sweetened rhubarb can be canned in a hot water bath. You should not can breads/pies/baked goods as any dough is prone to food poisoning. For very specific help, you can contact an office of the Cooperative Extension system. In Indiana (which I am familiar with since I live here) these offices are located in each county and run out of Purdue University. You could search for a location in your state, I believe, through the USDA site.

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