Rhubarb is actually a vegetable grown for its thick and sour stalks, usually cooked with sugar and used as an ingredient for breakfasts, desserts, condiments and wines. In this recipe I’ve decided to use coconut sugar as an alternative to refined sugar.

CHOOSE AN ALTERNATIVE SUGAR
Regular table sugar doesn’t contain any vital nutrients and therefore only supply “empty” calories. On the other hand, coconut sugar retains quite a lot of the nutrients found in the coconut palm, where it comes from. Coconut sugar is found to contain the minerals iron, zinc, calcium and potassium, as well as short-chain fatty acids like polyphenols and antioxidants, which are great for your brains functionality. It also contains a fiber called inulin which is known to slow glucose absorption, therefore helping to balance blood sugar levels more efficiently.

With this deliciousness containing a lower glycemic index sugar (the rate at which food affects your blood sugar level) you’ll feel more consistent energy throughout your day.

To note as well with this recipe, make sure you are adding a healthy fat in there, I’ll let you know why now…

Rhubarb is super high in Vitamin K1, a fat soluble vitamin which helps to activate proteins that help with blood clotting, heart and bone health. These fat soluble vitamins are much better absorbed when eaten with dietary fat, so make sure you’re adding a biig spoonful of coconut oil or something similar to reap those benefits.
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Enjoy apple, cinnamon & rhubarb crumble by itself, with coconut yoghurt or to top another dish. We topped our quinoa porridge with this crumble today, so goood, give it a go!

Fancy a sweet treat to go on top? Try these Maple Baked Apples!