Honey Almond 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!

Did you make this recipe?

If you make these honey almond rhubarb crumbles, we’d love to hear how they turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.

This recipe is…

Vegetarian, refined sugar-free, and naturally sweet.


Honey Almond Rhubarb Crumble

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 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. Also note that any small dish or ramekin will also work for baking if you can’t find wide-mouth canning jars.


  • 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
  • 1 pinch plus¼ teaspoon kosher salt, divided
  • 1 tablespoon balsamic vinegar
  • 1 cup honey, divided
  • 1½ cups old fashioned oats
  • ½ cup slivered almonds
  • ⅔ cup whole wheat flour
  • 4 tablespoons butter, softened


  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 1 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 cup whole wheat flour, ¼ teaspoon kosher salt, ½ cup honey, and 4 tablespoons 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.

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    May 15, 2012 at 6:37 am

    This sounds just fabulous! I love this idea!

    • Reply
      May 15, 2012 at 8:59 am


  • Reply
    May 15, 2012 at 6:38 am

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

    • Reply
      May 15, 2012 at 8:58 am

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

  • Reply
    Adrienne @ Boysenberries
    May 15, 2012 at 8:17 am

    I might make a pie sized version of this!!!

    • Reply
      May 15, 2012 at 8:58 am

      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!

  • Reply
    Thyme (Sarah)
    May 15, 2012 at 9:51 am

    I’m going through rhubarb withdrawal as I drool over the many articles featuring rhubarb. This looks so cute in the little glass jars.

  • Reply
    May 15, 2012 at 10:09 am

    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?

    • Reply
      May 15, 2012 at 10:13 am

      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!

  • Reply
    Brooke (The Flour Sack)
    May 15, 2012 at 10:16 am

    This looks wonderful! We have some fresh rhubarb from our garden that needs to be cooked up. I’m so excited to try this!

    • Reply
      May 15, 2012 at 2:42 pm

      Thanks! Nothing better than dessert straight out of the garden!

  • Reply
    Melanie @ Just Some Salt and Pepper
    May 15, 2012 at 10:22 am

    I’ve never used rhubarb before, but this looks too good! I might have to pick some up in my grocery run this afternoon.

  • Reply
    May 15, 2012 at 10:53 am

    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.

  • Reply
    anna maria
    May 15, 2012 at 11:09 am

    i love the mason jars! this looks delicious – will be trying it soon :)

  • Reply
    Katy (KatySheCooks)
    May 15, 2012 at 1:48 pm

    Hmmm… I think replacing the flour w/ almond flour, and using coconut oil in place of butter, would put this right up my alley ; )

    • Reply
      May 15, 2012 at 2:40 pm

      Only two minor substitutions? I’ll count that as a win!

  • Reply
    Courtney Jones
    May 15, 2012 at 2:25 pm

    Ginger + rhubarb are a fantastic combination. Just picked up some fresh rhubarb this week. Cannot wait to try out this recipe :)

    • Reply
      May 15, 2012 at 2:40 pm

      Awesome! Let us know how it is!

  • Reply
    Helen (ThursdayNightDinner.org)
    May 15, 2012 at 5:43 pm

    Making this ASAP! My mom & I have been making rhubarb compote just to have on hand for greek yogurt-parfait breakfasts for the past two weeks, but this looks awesome! Love your site.

  • Reply
    Heidi @ Food Doodles
    May 15, 2012 at 7:19 pm

    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!

  • Reply
    Mel (Sharky Oven Gloves)
    May 15, 2012 at 10:20 pm

    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!

  • Reply
    May 22, 2012 at 8:49 am

    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

  • Reply
    May 22, 2012 at 9:10 pm

    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.

    • Reply
      May 22, 2012 at 9:15 pm

      Awesome! Thanks for letting us know that it works in a pie dish as well. :)

  • Reply
    May 31, 2012 at 8:58 am

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

    • Reply
      May 31, 2012 at 9:00 am

      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 :)

  • Reply
    May 31, 2012 at 3:02 pm

    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.

  • Reply
    February 8, 2013 at 5:53 am

    Oh I love crumbles but this one looks extremely wonderful! Can’t wait for rhubarb time!!!

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