Spicy Rhubarb Pecan Crumble - Recipes - Juicy Lucy's Kitchen Blog

Juicy Lucy’s Spicy Rhubarb & Pecan Crumble is a great variation of the classic. When I was little, my Nana used to make Rhubarb Crumble for me with the Rhubarb my Grandpa grew in their garden.

Add A Little Spice

If you love a little zing, Juicy Lucy’s Spicy Rhubarb & Pecan Crumble is a great version with a few additions; ginger, star anise and cardamo, to add a spicy little twist.

Rhubarb is one of my favourite things.

It Shrinks!

**When you cook Rhubarb it reduces to almost half, so I recommend doubling the Rhubarb quantities to ensure you get a good sized serving.**

Spicy Rhubarb & Pecan Crumble Ingredients

1600g Rhubarb
8-10g Fresh Ginger
6-8g Coconut Sugar / Stevia
100-200ml water
2-3 Star Anise
2-4 Green Cardamo Pods
6-8 drops Orange Spice Oil
(Or the zest of a large Orange)

Pecan Crumble Ingredients

50g Pecans
30g Pumpkin Seeds
50g Rude Health Coconut Chia Granola (or another version which you like)
30-50g Coconut Sugar, Stevia, Raw Honey or Maple syrup (depending on your preference)

Cooking Method

Pre-heat oven at 200ºC.

Wash and chop the Rhubarb (not too small if you still want chunks in your final dish) and place in large saucepan.

Slice the ginger into fine pieces, not too chunky.

Add the ginger, water, sugar, orange drops, star anise and cardamon pods. Stir the mixture and place on a low heat and cover with a lid. Keep an eye on it, but stew the mixture for 10-15 mins then remove the lid and simmer (so it gently bubbles) to reduce the liquid until you just have pulp (this can take a little while).

Making The Pecan Crumble Topping

Halve the Pecans (you don’t want them too small). Then halve your crumble ingredients and place half of the mixture in a snappy bag and bash it to “rough crumb” it.

Add the two together, so you have a mixture of fine and course for the topping.

And Finally

When the Rhubarb has reduced, place it in an ovenproof dish and set aside to cool. Then remove the star anise and the cardamon pods.

Makes 4-6 Servings

When you are ready to serve, add Crumble topping and bake on high (200-220c) for 20-30 mins until crumble is crispy and brown, and the Rhubarb is bubbling away underneath.

Serve with a big dollop of plain dairy-free coconut or almond yoghurt. It’s delicious!