I usually care more about eating locally than eating raw, so I was disappointed when I realized that rhubarb season was here, and that I didn't know how to enjoy it raw. Inspired by a couple of recipes, I decided to make a raw crumble.
I was initially skeptical about the addition of rosemary to a dessert, but its distinct flavour mixes with the other ingredients and just adds to the unique taste of the filling.
Though the filling is sweet, the tartness of the rhubarb remains. Even after 5 days of soaking, the rhubarb was still crunchy—maybe crushing it in a blender would create a softer texture, but I couldn't be bothered. There was plenty of leftover juice from my filling, and I've reserved it in a jar for some future use, because it's too delicious to throw away. I love to just smell it.
My mom is a rhubarb fanatic, and loves the crumble. I initially loved the crumble...but, as my stomach is very sensitive to acidic foods, I've discovered I can't enjoy it to the extent that she has... disappointing, after waiting nearly a week to try it.
Though the recipe may seem lengthy, I can assure you that it's not much work, just a lot of waiting. However, if the filling seems unappealing, I can recommend the crumble topping on its own—it's difficult to keep ones hands out of the dehydrator, waiting for it. It'd make a great granola to go with Cashew Yogurt. If the topping is the trouble, the filling could work on its own as well, as an ice cream topping, or something.
Raw Rhubarb & Strawberry Crumble
Rhubarb & Strawberry Filling:
(adapted from here & here)
- 1000 grams fresh rhubarb, chopped 1/4"-1/2" pieces
- 400 grams strawberry, sliced
- 220 grams honey
- 90 grams freshly squeezed orange juice
- 10 grams fresh rosemary sprigs
1. Combine fruit, honey, rosemary and juice in a bowl and stir to ensure everything is coated.
2. Rest, covered, at room temperature for 8 hours, then refrigerate until needed (which happened to be 5 days for me...I'd give it at least 2)
(adapted from Golubka)
- 115 grams pecans, ground—small chunks are ok
- 55 grams sprouted oat flour (finely ground sprouted & dehydrated oat groats)
- 50 grams sprouted and dehydrated quinoa
- 1/2 tsp salt
- 75 grams hazelnut pulp, leftover from making Hazelnut Milk (Almond milk pulp would also work)
- 185 grams plump medjool dates, chopped
- 1 vanilla bean, finely chopped
- zest of 1 lemon
- 200 grams juice from the Rhubarb & Strawberry Filling, after it has sat for a couple days
1. Mix together first five ingredients.
2. Add dates, vanilla bean and zest. Using your hands, work the bits of dates into the dry ingredients.
3. Once dough begins to clump, add juice and mix.
4. Spread crumble on a non-stick dehydrator sheet and dehydrate at 115F for 24 hours, or until mixture is dry.
1. Remove rosemary sprigs, spread filling in desired pan and gently press down (mine was : 10½" diameter & 1¼" deep).
2. Break apart crumble topping and spread evenly onto filling.
3. Warm in dehydrator before serving, or serve cold.
PS: Our apple trees seem to be unharmed by the late frost and are now in blossom!