Rhubarb Season Has Arrived!

Does anyone else get that ‘we made it’ moment? When the harshest, coldest mornings have gone, and the dark along with them, and now (finally) it still feels like the middle of the afternoon when you get home from work. People are looking a little happier, the idea of evening plans seems much more appealing again, and there’s a certain air of ‘it all just gets better from here’. But as much as the weather is making us smile, nothing is quite as exciting as the welcoming of spring produce. Asparagus, petit pois, broad beans, purple sprouting broccoli, jersey royals, rhubarb… it’s like a delicious, pastel coloured party. But of them all, it’s rhubarb that gets our vote to the top. What is it about the produce with the shortest seasonality that makes it the tastiest. Rhubarb hits the shelves for about 2 months a year, putting it with the likes of figs, samphire and asparagus as the best, yet the least available - we always want what we can't have, right? 

So to celebrate rhubarb, sun and the arrival of Spring, we’re kicking off the first in a three part series of seasonal recipes with these delicious strawberry & rhubarb crumbles. Just in case the photos don’t do it justice, we’ll set the scene: you, loved ones, the last sun of the day lighting the room red, fresh air blowing from the open window, hot rhubarb crumble fresh from the oven, creamy coconut yoghurt to top. Now go forth and bake (and bask in the sun, and smile). 


GF | WF | DF | RSF | VE | Serves 4-6


- 1 large punnet of strawberries
- 6 stalks of fresh rhubarb
- 2 tbsp maple syrup
- zest of 1 lemon

- 3 cups gluten free oats
- 1.5 cups flaked almonds
- 1/2 cup sunflower seeds
- 1/4 cup maple syrup
- 1/2 cup coconut oil
- pinch of himalayan salt


1. Add the rhubarb and strawberries to a large pan with the lemon zest, maple syrup and a splash of water
2. Leave to cook over a low heat for 15-20minutes
3. Add all the ingredients for the topping to a bowl and mix together using your hands
4. Spoon the rhubarb mixture into a large dish, or individual ramekins, until about 1/3 full
5. Top with the oat mixture
6. Bake for 15-20mins at 175ºC until golden brown
7. Remove from the oven and serve warm
8. Leftovers? Store in a sealed contained in the fridge for up to 3 days


Dessert is good for the soul - it's not designed to be the most optimum health food, it's designed to make you happy, and to indulge in the moment. A few tweaks here and there though and the good for the soul dessert can also provide a few more health benefits that your typical sugar-laden serving. These strawberry + rhubarb crumbles focus on the delicious, natural sweetness of the fruit, alongside a generous serving of extra fibre from the topping.

High in Fibre:
 The oats, flaxseed and rhubarb are all very high in fibre, which aids in digesting the other ingredients, and helps 'keeping things moving'.   

Rich in Antioxidants: Both rhubarb and strawberries owe their pink colour to the high levels on antioxidants found in them, which helps to keep your immune system healthy. 

Increases Friendly Bacteria: The bitter taste of rhubarb indicates high levels of inulin - a friendly bacteria that works as a probiotic in the body and promotes healthy gut flora.  

recipespollen + grace