How do I store this rhubarb and raspberry crumble?

Store the crumble, covered, in the refrigerator for up to 3 days. You can also freeze it without toppings.

Can I make the crumble in advance?

Yes, absolutely. You can fully bake the raspberry crumble and reheat it later in the oven.

Can I use fresh raspberries?

Yes, fresh raspberries work perfectly in this recipe. Frozen raspberries just make it extra easy.

What can I use as a substitute for kefir?

You can also use yogurt, plant-based yogurt, or a vegan kefir.

Can I use other nuts in this rhubarb crumble?

Certainly. Pecans, walnuts, or almonds would also be delicious with this.

Rhubarb and raspberry crumble with kefir

Name: Rhubarb and raspberry crumble with kefir
Cook time: 15 min
Total time: 15 min
Yield: 4P
Ingredients: 5 large thick rhubarb stalks; 250 g frozen raspberries; 5 soaked pitted Medjool dates; 1 teaspoon vanilla extract; 1 teaspoon honey; 2 tbsp pistachios; 3 tbsp toasted sesame seeds; 2 tbsp almond flakes; 6 tbsp rolled oats; 2 tbsp hemp seeds; 4 soft pitted Medjool dates; 1 teaspoon vanilla extract; 2 tbsp coconut oil; 1 elderflower head, only the florets (optional); punnet of fresh raspberries; 1 sprig of fresh mint; extra elderflower florets; kefir to serve with

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15 min + 40 min in the oven

•

Easy

I'm crazy about rhubarb and elderflower, and breakfasts that almost feel like a dessert! This rhubarb-raspberry crumble with kefir is the perfect example. The fresh rhubarb, sweet raspberries, and crunchy crumble with pistachio and elderflower make this such a delicious summer dish. And that smooth kefir as a sauce, absolutely delicious! Creamy, packed with good bacteria and probiotics, not to mention the fiber bomb, yay! Ideal as a quick breakfast, brunch or healthy dessert!

Ingredients

What do you need?

Quantity: 4P

For the rhubarb-raspberry mixture
5 large thick rhubarb stalks
250 g frozen raspberries
5 soaked pitted Medjool dates
1 teaspoon vanilla extract
1 teaspoon honey

For the crumble
2 tbsp pistachios
3 tbsp toasted sesame seeds
2 tbsp almond flakes
6 tbsp rolled oats
2 tbsp hemp seeds
4 soft pitted Medjool dates
1 teaspoon vanilla extract
2 tbsp coconut oil
1 elderflower head, only the florets (optional)

For serving
punnet of fresh raspberries
1 sprig of fresh mint
extra elderflower florets
kefir to serve with

5 large thick rhubarb stalks
250 g frozen raspberries
5 soaked pitted Medjool dates
1 teaspoon vanilla extract
1 teaspoon honey

2 tbsp pistachios
3 tbsp toasted sesame seeds
2 tbsp almond flakes
6 tbsp rolled oats
2 tbsp hemp seeds
4 soft pitted Medjool dates
1 teaspoon vanilla extract
2 tbsp coconut oil
1 elderflower head, only the florets (optional)

punnet of fresh raspberries
1 sprig of fresh mint
extra elderflower florets
kefir to serve with

Make it veggie!

This recipe is already vegetarian. Do you want to make it completely vegan? Replace the honey with maple syrup or agave syrup and serve with plant-based kefir made from coconut or oat.

Preparation method

How do you make this?

Preheat the oven to 195°C.

Cut the rhubarb into small pieces and place them in an oven dish together with the frozen raspberries.

Tear the soaked dates into small pieces and add them along with the vanilla extract and honey. Mix everything very well.

Place the oven dish in the oven for 15 minutes until the rhubarb softens.

Meanwhile, make the crumble. Put the pistachios, sesame seeds, blanched almonds, oatmeal, hemp seeds and soft Medjool dates in a bowl.

Also tear the Medjool dates into pieces and add them along with the vanilla extract and coconut oil.

Remove the florets from the elderflower and mix them into the crumble.

Mix everything well until you get a smooth, crumbly mixture.

Remove the warm rhubarb from the oven and spread the crumble evenly over it.

Put it back in the oven and bake for another 25 minutes at 160°C until the crumble is golden brown and crispy.

Garnish with fresh raspberries, mint, and extra elderflower florets.

Serve lukewarm with a bowl of kefir.

Tips

Do you like extra crunch? Add some extra nuts just before serving.
No elderflower at home? Also delicious with some grated lemon zest.
You can prepare this crumble in advance and reheat it later.
Delicious for breakfast, brunch or a healthy dessert.
Also super tasty cold from the fridge the next day.
Storage
In the fridge: store covered for up to 3 days.
In the freezer: freeze for up to 2 months without topping.
Reheating: 10 to 15 minutes in an oven at 160°C or briefly in the microwave.