There’s something about healthy rhubarb crumble that takes me straight back to my grandmother’s cozy kitchen in northern Italy. While rhubarb isn’t a traditional ingredient in Italian cuisine, my nonna had a knack for making the most out of every ingredient she discovered at the local market. Her version of rhubarb crumble, though not quite healthy by modern standards, was always bubbling with sweet-tart goodness under a buttery blanket of oats. Over the years, I’ve adapted her comforting classic into a nourishing treat that’s just as satisfying, but a little kinder to our waistlines.
This Rhubarb Crumble is one of those magical recipes that feels indulgent yet is made entirely from wholesome, simple ingredients. Naturally sweetened with honey and packed with fiber-rich oats, it’s the perfect dessert or breakfast for those who crave comfort without the sugar crash.
Let’s get baking!
Why You’ll Love This Healthy Rhubarb Crumble
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Low in refined sugar – sweetened naturally with a touch of honey.
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Gluten-free adaptable – just use certified GF oats.
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Simple ingredients – no fancy pantry items needed.
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Perfect for all seasons – rhubarb in spring, berries in summer, apples in fall.
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Easy to prepare – mix, bake, and enjoy!
Ingredients
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250 g rhubarb, chopped into 2 cm pieces
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1 tablespoon honey
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1 teaspoon cinnamon (divided)
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¼ teaspoon ground ginger
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50 g butter
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25 g sugar
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150 g oats (certified gluten-free if needed)
How to Make Healthy Rhubarb Crumble
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Preheat your oven to 180°C (350°F).
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Prepare the rhubarb: Place the rhubarb in an oven-safe dish and toss it with honey, ginger, and half of the cinnamon. Allow the flavors to blend together.
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Prepare the crumble topping: In a food processor, pulse the butter, sugar, and remaining cinnamon until just mixed.
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Add the oats and pulse briefly—just enough to mix, but keep the oats whole for that lovely chewy texture.
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Assemble and bake: Sprinkle the crumble mixture evenly over the rhubarb. Bake for 30 minutes until golden on top and bubbling underneath.
The aroma while it bakes is absolutely amazing!
Helpful Tips
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Don’t over-pulse the oats—you want texture, not flour.
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Fresh rhubarb is ideal, but you can use frozen (no need to thaw).
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Serve warm for peak comfort, or chill it for a refreshing twist!
Substitutions & Variations
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Vegan? Swap the butter for coconut oil or a vegan butter alternative.
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Sweeter tooth? Add a bit more honey or a splash of maple syrup.
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Add fruit: Try mixing in apples or strawberries for a more complex crumble.
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Spice it up with a dash of nutmeg or cardamom if you love a warmer flavor.
Frequently Asked Questions
Can I use frozen rhubarb?
Absolutely! Just toss it in frozen—no need to defrost. You might need to bake it an extra 5 minutes.
Is this gluten-free?
If you use certified gluten-free oats, then yes! Always check the packaging.
Can I make this ahead?
Yes, you can prep the whole dish a few hours in advance and bake when ready.
Storage Instructions
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Freezing tip: You can freeze individual servings for up to one month. Reheat from frozen or let thaw overnight and warm in the oven.
More Wholesome Recipes You’ll Love
This Healthy Rhubarb Crumble is anything but boring!! It’s a little tangy, a little sweet, and completely satisfying. I hope it finds a cozy spot on your table this season—and every spring after.
Happy baking
Print
Healthy Rhubarb Crumble Recipe – A Delicious Guilt-Free Dessert
- Total Time: 45 minutes
- Yield: Serves 5
Description
A wholesome twist on my nonna’s cozy kitchen classic. This Healthy Rhubarb Crumble is naturally sweetened with honey and topped with a buttery oat blanket. Perfect as a comforting dessert or a nourishing breakfast, it’s gluten-free adaptable, delightfully spiced, and bursting with tangy rhubarb flavor
Ingredients
250 g rhubarb, chopped into 2 cm pieces
1 tablespoon honey
1 teaspoon ground cinnamon (divided)
¼ teaspoon ground ginger
50 g butter
25 g sugar
150 g oats (certified gluten-free if needed)
Instructions
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Preheat oven to 180°C (350°F).
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Place chopped rhubarb in an oven-safe dish. Toss with honey, ground ginger, and half of the cinnamon. Let sit while you prepare the topping.
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In a food processor, combine butter, sugar, and the remaining cinnamon. Pulse until just combined.
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Add the oats and pulse briefly, just until mixed—don’t over-process; the oats should remain whole for texture.
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Sprinkle the crumble mixture evenly over the rhubarb.
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Bake for 30 minutes, or until the top is golden and the filling is bubbling at the edges.
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Serve warm or chilled, as you like!
Notes
For extra sweetness: Drizzle with a little maple syrup before serving.
Make it vegan: Substitute the butter with coconut oil or plant-based butter.
Add-ins: Strawberries, apples, or a pinch of nutmeg make wonderful additions.
Store in the fridge for up to 3 days, or freeze individual portions for a month
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 227 kcal
- Sugar: 8 g
- Protein: 4 g
- Cholesterol: 20 mg