Rhubarb and Banana Crumble

Recipe Image

I love fruit crumble, but often find it quite heavy and stodgy.  So I started playing around with the idea of a granola-esque topping, and came up with this. It’s got a wonderful bite and all the flavour and comfort of traditional a crumble.

Serves 2

Prep Time: 5 minutes

Cooking Time: 20 minutes

Wheat Free, Vegetarian

Preheat oven to 180C / 360F / Gas 5


  • 200g rhubarb, cut into 1cm chunks
  • Juice of 1 orange
  • 2 tablespoon honey
  • 25ml sunflower oil
  • 2 tablespoon honey
  • 30g ground almonds
  • 50g porridge oats (not jumbo)
  • Zest of ½ orange
  • ½ teaspoon cinnamon
  • Small handful pecans, roughly chopped (optional)
  • 1 banana, sliced

To Serve:

  • 2 tablespoons crème fraiche

Jennifers Tips

I love the surprising creaminess which the banana gives this, but of course a fruit crumble is just crying out for experimentation, so be as daring as you like! Plums, peaches, apples and blackberries – to name but a few – are all wonderful crumble fillings.

Photo and recipe taken from The Balance Diet Cookbook.

  • Place the rhubarb, orange juice and honey in a non-stick saucepan, and slowly bring to the boil, stirring occasionally.  Reduce the heat, cover and leave to simmer for 5 minutes, until the rhubarb is soft.
  • In a mixing bowl combine the sunflower oil and honey first. Then mix in the ground almonds, oats, honey, orange zest and cinnamon (and pecans if you are using them).  Stir well, ensuring all of the ingredients have combined with the oil.
  • Place the cooked rhubarb in a small oven-proof dish, and top with the banana slices.  Drizzle over the rhubarb’s cooking syrup.
  • Scatter the crumble mix evenly over the dish, so that it is nicely thick, but not packed tightly.
  • Place in the preheated oven for 15-20 minutes, until the top is browned and the fruit mix is bubbling slightly.
To Serve
  • Divide the crumble between 2 serving bowls, dollop each one with crème fraiche, and eat while still warm.