The Story Behind the Berry, Apple and Rhubarb Crumble

Every other week, Nikita heads to the kitchen to test out recipes we think the mang’Oh community will love.  As a twist on the usual healthy fare, our recipes are usually sweet treats that incorporate an abundance of fruits, veggies, whole grains and nuts.  We believe that “real food” treats eaten in moderation can add some fun and variation to a healthy, plant-based diet.  We hope you’ll try them out and let us know what you think!  

Being addicted to the Food Channel, I have heard the word “rhubarb” being thrown around many times before. This is embarrassing to admit but I thought that rhubarb was something you could only get in America because most of the cooking shows that I watch are American.

While looking through a South African food magazine I saw the recipe for a rhubarb crumble.  I was shocked to learn that in fact rhubarb is not just  an American thing- it can be found in my own local supermarket too!  This is what led to me making this crumble which i will definitely be making again!

I decided to do some research on rhubarb after finding it in my local South African supermarket and I read that it is not only great tasting but it helps to stimulate bone growth, improve digestion and it helps to optimize your metabolism. These are just a few of the benefits of eating rhubarb and what better way to eat it than in a dessert!



For the filling

6 stalks of rhubarb washed and sliced into 1 inch/ 2cm chunks
4 apples, peeled, cored and sliced into wedges
1 box (370g) fresh (or frozen) assorted berries
The zest and juice of 1 orange
1 teaspoon (15ml) cinnamon
¾ cup (100g) brown sugar
1 tbsp (25ml) cornflour

For the crumble

1 cup (250ml) cake flour
½ cup (125ml) brown sugar
1 cup (250ml) rolled oats
Pinch of salt
½ cup (125ml) cold butter cut into cubes
1 packet (100g) flaked almonds
Vanilla custard for serving


  1. Preheat the oven to 360 degrees Fahrenheit/ 180 degrees Celsius
  2. Place filling ingredients except the corn flour into a saucepan
  3. Stir over low heat until sugar has dissolved
  4. Increase the heat slightly and simmer for 5-10 minutes until rhubarb and apples are slightly soft
  5. Mix corn flour with 2 tbsp (50ml) of cold water and stir into the rhubarb mixture
  6. Bring to the boil stirring continuously, until the sauce thickens
  7. Remove from the heat and cool
  8. Place flour, sugar, salt and oats in a bowl and rub in the butter until it resembles bread crumbs
  9. Add almonds and toss through the mixture
  10. Pour the cooled filling mixture into the pie tin or dish and crumble over the topping, be generous as it can bake down in the oven
  11. Bake for 40-45 minutes or until crumble is golden and cooked through
  12. Serve with hot or cold custard

This recipe was inspired by the Fresh Living Magazine