It’s no secret that food plays a huge our lives. It’s linked to memories, happiness and relationships. It’s our culture. When I went plant-based and started truly focusing on hormonal balance through nutrition, I swore that the love and connection that I had to food would be just as strong, and the memories and nostalgia that surrounded certain foods would remain.
Rhubarb crumble is one of those memorable foods for me. It’s the dessert I would make every year with my mum once our rhubarb plant growing in the back garden was ready. I’d rub the butter and sugar in between my finders, and dig out the stodgy section of pudding where the crumble met the gooey rhubarb as soon as it was fresh out of the oven. It took some time to recreate that feeling when it came to making a plant-based version, free from refined sugar and packed full of whole, healthy ingredients. But finally, here it is - the perfected version.
Ingredients: serves four
10 medjool dates
4 long sticks of rhubarb
½ cup of frozen or fresh blackberries
2 cups of rolled oats
¼ cup of almonds, chopped
1 Start by preheating the oven to 180C. Pit the medjool dates and place in a bowl of warm water.
2 Wash and roughly chop the rhubarb, placing in a saucepan on a medium heat with a touch of water, allow to stew until soft but not overly stringy, this should take around 5 minutes.
3 Remove rhubarb from heat, pour into a dish and cover with the blackberries.
4 Blitz the soaked dates in a food processor (feel free to add a few tablespoons of the date water), and blend until completely smooth. Add half of the rolled oats, blend until combined, and then gentle mix in the rest.
5 Using your fingers, crumble the sticky oat mix over the fruit until completely covered. Scatter the almonds on top and place in the oven for 25 minutes, until golden brown.