Apple and rhubarb crumble

Prebiotic, low sugar


4 long stalks of rhubarb
2 pink lady apples
1/2 cup water
1 tbsp honey
1 cup rolled oats
1/4 cup chopped pistachios
1 tsp cinnamon
2 tbsp honey
2 tbsp macadamia oil

To serve: 2 tbsp Kefir yoghurt (each serve)

Prep time

5-10 minutes

Cooking time

45-55 minutes


Makes 4 Serves


1. Chop rhubarb into 2x2cm cubes
2. In a medium saucepan add water and cook over low heat for 5 minutes
3. Meanwhile, chop the apple into the same size pieces and add to the saucepan with the rhubarb, add honey and cook until reduced and all fruit is softened
4. In a small bowl add honey and macadamia oil, heat in microwave for 30 seconds until fully melted and a thin sauce is formed
5. Add in oats, pistachios and cinnamon and mix wet and dry ingredients together
6. In an oven-proof bowl add rhubarb and apple mixture and spread out evenly along the base
7. Spread the oat crumble mixture on top of the rhubarb mixture
8. Cook in the oven at 180 degrees for 15-20 minutes until golden brown

9. Serve warm with kefir yoghurt (optional)