On a Sunday I always try to make a sweet treat for dessert after our lunch or dinner. Normally a crumble is always a huge hit. Last week when I visited my local farm shop I noticed rhubarb and beetroot for sale. Tis’ the season and all that jazz. So I decided to try these vegetables/fruits together in a crumble.
My husband Howard was very excited to hear that I was making a crumble for dessert. When I mentioned it would contain beetroot he did have to stop and think about it. The word ‘interesting’ came out of my husbands mouth.
Once Howard had tried the dessert he really enjoyed it. His plate was cleaned (and back in the cupboard, only joking) in about five minutes. Howard did feel the beetroot needed to be cooked for longer. So if you like softer beetroot leave it on the hob for longer. It’s sounds like a strange dessert but one that really works well. So I just had to share it with you.
Do you enjoy a crumble and what is your favourite? Let me know in the comments below are please don’t forget to like and follow me.
- Vegetable peeler
- Sharp knife
- Chopping board
- Large saucepan
- Mixing bowl
- Large spoon
- Baking dish
Ingredients for the base
- Eating Apples x 2 – 4
- Beetroot x 1 small
- Rhubarb x 250g
- Coconut or brown sugar x 2 tbsp
- Lemon juice x 1
- Cinnamon x 1 tsp
- Water x 50mls
Ingredients for the base
- Ground almonds x 100g
- Gluten free oats x 100g
- Coconut or brown sugar x 50g
- Ghee, unsalted butter or vegan butter x 150g
- Start by peeling the apples and removing the cores.
- Cut the apples into 1 centimetre pieces.
- Put the apple pieces into the saucepan.
- Peel the beetroot and cut into 1 centimetre pieces.
- Next cut the rhubarb into 1 centimetre pieces.
- Add in the coconut sugar, lemon juice, cinnamon and water.
- Turn the hob onto high and bring to the boil.
- When it starts to boil, turn the heat down and leave to simmer.
- Cook until the apple pieces are soft and tender.
- The beetroot in this dish may be slightly hard so if you want it softer leave it on the heat for a little longer.
For the topping
- Cut the butter into cubes and place into a bowl with the other ingredients.
- Rub the butter and the dry ingredients together between your fingers.
- Keep rubbing until the ingredients resemble breadcrumbs.
- Preheat the oven to 180°C or gas mark 4
- Once the apples, beetroot and rhubarb are cooked, turn off the saucepan.
- Remove the apples, beetroot and rhubarb with the large spoon and put them into the baking dish.
- Pour over the topping as evenly as possible.
- Once the oven is preheated, put the crumble into the oven for about 15 – 20 minutes or until the topping is golden brown.
- Then remove, leave to cool and serve with coconut cream and maple syrup or ice cream or cream.
Apple, Beetroot and Rhubarb Crumble was a success and as I mentioned earlier my little family enjoyed this sweet treat. It completed our Sunday lunch. Our bellies were most definitely full when we left the table. All the ingredients in this dessert are freezable so it could be made in advance of a meal. Plus it will last a few days in the fridge and it makes a nice cold mid week treat too. However you decide to eat this dish, as always, please enjoy. Thank you. xxx