Jump to Recipe
This Rhubarb and Ginger Crumble recipe makes just two refined sugar free desserts – perfect for a date night in! The rhubarb filling is tangy and naturally sweet with a hint of heat thanks to the fresh grated ginger. Topped with a toasty gluten-free almond crumble, these individual rhubarb crumbles are packed with flavour and texture.
You might be noticing a bit of a theme going on here lately.
Ever since lockdown started back in March, I’ve been finding it difficult to make and consume full versions of things before they either go stale or mouldy.
Chris and I are only going to the grocery store once a week right now to keep away from public places as much as possible. Whereas before I used to pop to the store twice or even three times a week.
This also means we have a lot more necessities taking up space in our tiny freezer than we did before. Leftover treats have had to be sacrificed for meat, frozen vegetables and fruits, and emergency staples.
I’ve had to adapt the content I share here to reflect these changing times in our home and in our world.
Sharing leftovers with our friends isn’t an option right now, so having recipes that only make two or six of something instead of 12 to 20 is necessary. These individual Rhubarb and Ginger Crumbles are one such recipe.
I hope these smaller batch versions have been received with open arms; I know that we’re not the only two-person household out there!
Why you’ll love this recipe
- This is a small-batch crumble recipe. It makes just enough for two satisfying portions of rhubarb crumble without the stress of leftovers.
- These Rhubarb and Ginger Crumbles are easy to make and quick to prep. They’re great for when you need a speedy dessert during the week or for a date night in!
- So many flavours and textures! Between the tart rhubarb, sweet maple syrup, fiery ginger, and crunchy flaked almonds, your palette won’t know where to turn next.
- Both the crumble topping and fruit filling of these crumbles are refined sugar free and gluten-free. We use maple syrup to take the majority of the tang away from the rhubarb and coconut sugar to lend the topping its caramel crunch. Almond flour in place of plain flour keeps these babies GF.
Ingredients in rhubarb and ginger crumble
- Fresh rhubarb: The star of our fruity show. We can’t make Rhubarb and Ginger Crumble without it. I love fresh rhubarb here, but if you have some frozen in the freezer, just let it thaw in a bowl to room temperature before using.
- Fresh ginger: Adds a kick of heat that’s most welcome and a lovely counterbalance to the sweetness of the maple syrup.
- Arrowroot powder: To thicken the filling slightly as it cooks. You could also use corn starch.
- Maple syrup: I love the flavour maple syrup adds to this dessert!
- Almond flour: To keep these individual rhubarb crumbles gluten-free, we’re using almond flour in place of the plain flour.
- Coconut sugar: Adds a lovely hint of caramel to the topping and replaces the usual refined brown sugar.
- Rolled oats: For a bit of chewy texture, jumbo rolled oats are perfect here.
- Melted salted butter: This helps bring all of the dry crumble ingredients together, adds richness and flavour, and gives the topping its crunch.
- Flaked almonds: Almonds and rhubarb is a classic flavour combo. I love the added crunch the toasted flaked almonds give as well.
How to prepare rhubarb for cooking or baking
Don’t be nervous about using rhubarb in your cooking and baking. As long as you discard the poisonous leaves, you have nothing to fear. It’s an easy piece of produce to prepare – no more challenging than celery. Here’s how:
- Cut the leafy tops and tail of the rhubarb stalks off and discard.
- Wash the stalks of rhubarb under cool water to get rid of any dirt and debris.
- Peel off any really stringy outside layers.
- Slice the rhubarb lengthwise down the centre.
- Chop the two long pieces into 1 cm (½ inch) chunks.
After the rhubarb is prepared, you can use it as directed in the recipe.
How to make rhubarb crumble from scratch
This refined sugar free rhubarb and ginger crumble is one of the easiest desserts to make. Most of the hard work is done by the oven, so this is a perfect date night dessert. You can even do all the prep ahead of time! Here’s how to do it:
- Mix together your dry crumble ingredients with the melted butter. Set aside.
- Toss together your rhubarb filling ingredients until well coated.
- Divide the filling between two small ramekins.
- Divide the crumble topping between the ramekins.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 7 minutes or until golden and bubbly.
- Serve warm with vanilla ice cream, yogurt, or coconut whipped cream.
Need a little visual help? Follow along with the video tutorial for this Rhubarb and Ginger Crumble for Two recipe:
Tips for making this recipe perfectly
- Make sure your rhubarb cubes are no bigger than 1 cm. This seems to be the magical size to cook the rhubarb through in the given time and still retain some of the texture.
- If you prefer your rhubarb on the mushy side, try baking the crumbles for another 5-7 minutes before removing the foil.
- If you don’t have maple syrup, feel free to use honey or agave nectar in its place.
- Once you remove the aluminum foil, watch the crumbles very closely after about 6 minutes to ensure the tops don’t burn. The flaked almonds have a tendency to go from done to burnt in about 30 seconds.
- Be sure to let the crumbles rest for at least 5-10 minutes before serving. This allows the crumble topping time to get extra crispy.
Looking for more refined sugar free fruit desserts?
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Rhubarb and Ginger Crumble recipe by leaving a comment and rating below!
Rhubarb and Ginger Crumble for Two
This tangy and naturally sweetened rhubarb and ginger crumble makes just two refined sugar free desserts. Topped with a crispy gluten-free almond crumble!
- 3 tbsp almond flour
- 3 tbsp rolled oats
- 3 tbsp coconut sugar
- 1 ½ tbsp flaked almonds
- 3 tbsp melted salted butter
- 200 g fresh rhubarb, cubed (see notes)
- 10 g fresh ginger, grated
- ½ tsp arrowroot powder
- 4 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- Stir together the almond flour, oats, coconut sugar, and flaked almonds in a bowl until well combined.
- Drizzle over the melted butter and stir together until the mixture resembles wet sand. Set aside while you make the filling.
Preheat the oven to 190ºC (375ºF) and lightly grease two small 10 cm (4 inch) ramekins with oil or butter.
- In a bowl, toss together the cubed rhubarb, grated ginger, and arrowroot powder. Pour in the maple syrup and vanilla extract and toss again to coat.
Assemble and Bake
- Divide the filling evenly between the two prepared ramekins. Top each ramekin with half of the crumble topping mixture and place the dishes on a baking sheet.
- Cover each of the ramekins loosely with a layer of aluminum foil. Bake for 20-25 minutes.
- After the 20 minutes, remove the foil and place back in the oven for another 6-8 minutes, or until the tops are golden brown and the filling is bubbling.
Remove from the oven and allow the crisps to sit for 5-10 minutes before serving with a dollop of Greek yogurt, coconut whipped cream, or vanilla ice cream.
- To cube the rhubarb, slice a piece of rhubarb in half lengthwise. Then cut the two long pieces into 1 cm (½ inch) chunks. This will ensure the rhubarb is cooked through, but still retains some texture.
- These crumbles are best eaten warm the day they are made.
- You can prep the crumble and filling separately up to 2 days ahead of baking. Keep both refrigerated until ready to assemble and bake.