Rhubarb and apple buckwheat crumble

ingredients

• Rhubarb and apple buckwheat crumble

  • 4 or 6 stalks rhubarb, chopped to yield 3 cups
  • 1 Granny Smith apple, peeled and chopped
  • 1 orange, juice and zest (or strips of peel - see note)
  • 2 tablespoon honey
  • 1/4 cup water

• Crumble

  • 1 cup buckwheat flakes (can use oats, see recipe notes)
  • 2 tablespoon buckwheat flour (or use coconut or other gluten-free flour)
  • 3/4 cup walnut pieces
  • 1 pinch of cinnamon
  • 3 tablespoon butter (or coconut oil for dairy-free)
  • 2 tablespoon honey, warmed to liquid
  • cream, to serve, or coconut milk for a dairy-free version

method

• • 1

    Preheat oven to 180°C.

  • 2

    Mix the rhubarb and apple together in an oven-proof dish (approx 20cm x 25cm).

  • 3

    In a saucepan, bring the orange juice, zest, honey and water to a simmer, then pour over the fruit.

  • 4

    For the crumble, mix together the buckwheat flakes, flour, walnuts and cinnamon. Rub in the butter, then pour in honey. Mix to combine.

  • 5

    Sprinkle the crumble mix evenly over the fruit.

  • 6

    Bake for 35-45 minutes until it is crunchy on top and the fruit bubbles through the crumble.

  • 7

    Serve the crumble with cream or coconut milk.

notes

As well as containing loads of the good stuff (magnesium, fibre and flavonoids), diets rich in buckwheat are said to lower the risk of developing high cholesterol and high blood pressure. You can substitute buckwheat flakes for oats, but be aware they may contain gluten. When recipes call for using citrus zest or peel, try not to include too much white pith with it because it can be bitter.