If you are familiar with Ayurveda already, you might be thinking “ but the fruit doesn’t go well with those other ingredients”, and you’re right. For some of us, digestive problems combined with fruit and other foods are a recipe for disaster. This is because fruit digests quicker than other food, and can then ferment in the digestive tract as it stays longer than needed in your system. However, there are some things we can do to make the combination more digestible, one of them being cooking the foods and the fruit. This recipe is also made with ghee and digestive spices to make it easier to enjoy. If you still have problems digesting this, get in touch here to learn more about how you can heal your digestion naturally.

This is a very light and refreshing dish perfect to have in spring when we can feel more sluggish, heavy, and have more mucus present than at other times of the year. Rhubarb tastes mainly sour and is heating in the body. It has a drying and rough effect and is, therefore, best to avoid in large quantities if you have dry skin, constipation, or have been out in the sun a lot. Often we cover up the sourness of rhubarb with plenty of sugar. Even though we can’t taste it as much, the same sour and heating qualities are still present. This recipe contains some sugar too, but a small amount to make it more cooling for your stomach and more appetizing to you.

Anything delicious had in excess will cause trouble, therefore this crumble is best had once a week or less. I’m warning you now since it’s so easy and delicious to make. It may very well be one of those recipes you end up creating over and over again.

This recipe calls for ghee, clarified butter which makes it nice, and crumbly. You can learn how to make it yourself here or replace it with coconut oil that will work well in summer too since it’s cooling.

Rhubarb crumble

Serves 8 people

You need:

600 g fresh rhubarb stalks
1 tbs ghee to grease baking form
2 tbs pressed lemon
1 cup (125 g) coconut flour
1 cup (125 g) bahri flour (millet)
1/2 cup (63 g) rice flour
1 cup (125 g) raw organic sugarcane
3 tsp fennel powder
2 tsp lemongrass powdered
1 tsp star anise ground
1/2 tsp salt
1 cup (225 g) ghee
2 tbs sugar on top
2 tsp cinnamon powder
1 packet Oatly cooking cream
1/2 tsp fresh vanilla bean or 1 tsp vanilla sugar
1 tsp maple syrup

This is how:

Set the oven to 195°C (385°F)
Grease a 25-inch baking form with a removable bottom with ghee.
Wash the rhubarb, peel if needed. Chop in thin slices and fill the bottom of the baking form.
Squeeze 2 tbs lemon juice over the rhubarb.
In a bowl, mix the dry ingredients well; 1 cup coconut flour, 1 cup bahri flour, 1/2 cup rice flour, 1 cup raw sugar cane, 3 tsp fennel powder, 2 tsp lemongrass powdered, 1 tsp star anise ground, and 1/2 tsp salt.
Pour the dry ingredients over the rhubarb and spread evenly.
Spread the 1 cup of ghee evenly over the top. Warm up if it’s cold where you live, so it spreads evenly.
Sprinkle 2 tbs raw organic sugarcane and 2 tsp cinnamon powder over the cake.
Bake in the middle of the oven for a total of 40 min at 195°C (385°F). See if the cake is golden and finished already after 20 min, and then let cook again if it still hasn’t got any color. How long it takes to cook will depend on your oven.
In a tall container blend the oatly cream with 1/2 tsp fresh vanilla bean or 1 tsp vanilla sugar with 1 tsp maple Sirup. Mix well with an immersion blender and serve with the cake.