Rhubarb, Ginger & Blackberry Crumble with Baobab Cashew Cream

          Aduna Rhubarb, Ginger & Blackberry Crumble

          This delicious crumble with super-charged cashew cream by Feel Good Tribers Olivia & Flora uses fresh seasonal fruits and veggies and is the perfect dessert to warm your soul! Skipping the traditional crumb of butter/sugar/flour and replacing with healthy alternatives ensures you’re left feeling nourished and satisfied. 


          For the filling: 
          7 sticks rhubarb
          100g blackberries
          1-2 inches fresh ginger, grated
          2 tbsp filtered water
          2 tsp ground cinnamon
          1/2 tsp vanilla powder
          juice of 1/2 an orange
          2 tbsp coconut sugar

          For the crumble: 
          1/2 cup ground almonds 
          1/2 cup rolled oats 
          1 tsp ground cinnamon 
          1 tsp ground ginger 
          1/2 cup chopped, roasted hazelnuts (+ more to garnish) 
          1/2 tsp pink Himalayan salt
          1 tbsp coconut oil 
          1 tbsp maple syrup 
          flaked almonds to garnish 

          For the cashew cream:
          2 heaped tsp Aduna Baobab Superfruit Powder  
          200g unsalted activated cashews, (soaked in filtered water overnight + drained)
          1-2 tbsp filtered water, depending on desired consistency 
          splash of unsweetened almond milk
          1/2 tsp vanilla powder
          juice of 1/2 a small lemon  
          1 tbsp raw honey


          Preheat the oven to 160C.

          Cut the leaves and the ends off the rhubarb and discard. Wash and chop the sticks into 1cm pieces.

          In a pan over a medium heat, add all the filling ingredients and gently simmer for 5 minutes until the rhubarb is soft.

          Taste the mix to check for sweetness, then add to a medium dish and set aside.

          To make the crumble, add the dry ingredients into a large bowl & stir. Add the coconut oil and maple syrup, then rub the mixture between your hands until a crumb forms.

          Spoon the crumb over the rhubarb mix and sprinkle with flaked almonds and more chopped hazelnuts. Bake in the oven for 15-20 minutes until the crumble is golden.

          Remove and allow to cool for 10 minutes before serving.

          To make the cashew cream, add the activated cashews to a food processor along with the rest of the ingredients and blend until a smooth consistency forms. Sweeten to taste and add more water or almond milk if a thinner consistency is desired. 


          Recipe by @bali.zest
          Photography by @olliecrichton

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