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.Print
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
- Preheat oven to 375°F.
- 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.
- 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.
- 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.
- Bake 35 minutes until tops are brown. Cool for 10 minutes before serving. Serve with vanilla ice cream or sweetened whipped cream.