Rhubarb, Ginger & Blackberry Crumble with Baobab Cashew Cream

Rhubarb, Ginger & Blackberry Crumble with Baobab Cashew Cream

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 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 Ollie Crichton

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