This is one of those delicious puddings that can also be eaten for breakfast. (The fact that I generally feel that way about all puddings is beside the point).
Poached rhubarb is a wondrous thing. It’s so incredibly easy to make, but has the added benefit of being, for some reason, something that people think must be rather difficult. I love those things. Never disclose to anyone whilst eating something just how easy it is to make. I have perfected the art of smiling in a modest way, and just vacantly nodding when said person gushes over how long it must have taken me. The fact it took a whole 2 minutes is neither here nor there.
I love the versatility of rhubarb. Pop it with some yoghurt for breakfast, bake it as a crumble, or adorn a pavlova with it. All simple, and all delicious.
Obviously there is a rhubarb season but it’s much too short for true rhubarb lovers. I love to poach lots of rhubarb when I can and then store it in the freezer in little portions. When this runs out, I turn to forced rhubarb which is much pinker and seems to hold its colour a lot better.
This little crumble topping is also very useful. It’s great for making any kind of crumble you like, but I also like to think of it more as a deconstructed flapjack that you can just sprinkle on different dishes for added crunch. Try sprinkling this crumble topping on top of a banana muffin to make them even more delicious or on top of your strawberries and cream for a bit of texture. So good. It will keep for a good couple of weeks in an airtight container, so it can be on hand to sprinkle to your hearts delight.
This is just such a delicious combination and such a lovely dish that you can pull together so easily, for enjoying at any time of the day. Yay.
- 1 bunch rhubarb, cut into one inch pieces
- ½ inch grated ginger
- 1 teaspoon of vanilla
- 1 tablespoon maple syrup
- uice of ½ orange
- 100g rolled oats
- 2tbsp brown sugar or coconut sugar
- ½ tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. salt
- 40g butter, cubed and cold, dairy free works well, or you can use coconut oil too
- 2 cans of coconut milk (chilled in the fridge overnight)
- 1 tablespoon of maple syrup
- splash of vanilla
- Pop the rhubarb in a heavy based saucepan and add about three tablespoons of freshly squeezed orange juice. This should be just less than half the juice of half an orange. You really don’t need much as the rhubarb releases it’s own juices and you don’t want to dilute these too much. The poached rhubarb juices mixing with the orange juice is insanely good.
- Add the grated ginger, and maple syrup and turn on the heat and pop the lid on. After a minute or so the water will be boiling, at which point you can turn the heat off and leave it with the lid on. Leave it for a couple of minutes and then you can have a peek – the rhubarb should be beautifully soft and it should be surrounded by beautiful pink juice.
- Have a taste and add more maple syrup if necessary, it will depend on the tartness of the rhubarb and the strength of your ginger. Leave to cool before scooping into a bowl or jar and popping in the fridge where it will keep happily for several days.
- Preheat oven to 180 C
- Blend half the oats in a food processor until they resemble flour. Place the oat flour with the rest of the oats in a bowl, along with the sugar, spices and salt. Give it a good stir. Add the cold cubed butter or coconut oil and use the tips of your fingers to rub the butter into the mixture. It should look a bit like breadcrumbs. Then stir through the chopped nuts and tip onto a baking tray. Cook for about 25 minutes, stirring half way through until lovely and golden.
- Scoop the solid coconut cream from the chilled cans. Give it a good whisk with a…whisk. Add the vanilla and maple syrup. Stir it well, and then give it a taste. It should taste amazing, if it doesn’t…adjust accordingly! The coconut cream should now be creamy, thick and just wonderfully dreamy looking.
- To assemble, simply scoop whipped coconut into bowls, add the poached rhubarb and sprinkle over the oaty crumble.
Just so delicious!
All the elements can be made ahead of time which makes me like them even more. Stress free puddings.