Ontario rhubarb’s tartness is perfectly balanced by the deep, rich notes of 75% Darkness chocolate in this comforting summer crumble. The oat-based topping provides a crisp contrast to the tender, juicy rhubarb, while toasted pumpkin seeds add a rich and delicious crunch! Not to mention, supporting local farmers by sourcing fresh, seasonal ingredients at your local farmers' markets ensures you're getting the best of what Ontario has to offer while contributing to the sustainability of our local food systems. We think that's a win-win.
Ingredients:
- 4 cups Ontario rhubarb, chopped
- 1/3 cup maple syrup
- 1 tbsp arrowroot powder or cornstarch
- 1 tsp vanilla extract
- 75g of 75% Darkness chocolate, chopped
- For the Crumble Topping:
- 1 cup gluten-free rolled oats
- 1/3 cup coconut sugar or brown sugar
- 1/3 cup oat flour (or ground oats)
- 1/4 cup coconut oil or vegan butter, melted
- 1/4 cup Ontario pumpkin seeds, toasted
- 1/2 tsp cinnamon
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8-inch baking dish.
- In a bowl, toss rhubarb with maple syrup, arrowroot powder, and vanilla. Spread evenly in the baking dish and sprinkle with chopped chocolate.
- In another bowl, mix oats, sugar, oat flour, melted coconut oil, pumpkin seeds, cinnamon, and salt until crumbly.
- Sprinkle crumble topping over the rhubarb mixture.
- Bake for 30-35 minutes, until golden brown and bubbling. Let cool slightly before serving.
Cover photo by A_Lein from Getty Images