With no sugar, cream or butter, this a mid-week dessert that won't cost you time or kilojoules. It’s also gluten-free, using almond meal and quinoa in the crumble instead of flour. Eat and enjoy – healthy desserts never felt so good.
- 1 bunch rhubarb, cut into 10 cm lengths
- 3½ tbsp honey
- 1 tbsp lemon juice
- 1½ tsp rosewater
- 2 tbsp almond meal
- 2 tbsp red quinoa
- 1 tbsp coconut oil, melted
- 2 tsp mixed spice
- 200 g fresh ricotta
- 1 tbsp milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200˚C.
Combine rhubarb, 2 tablespoons honey, lemon juice, 1 teaspoon rosewater and 20 ml water in a baking dish. Cover with foil and bake for 15 minutes. Reduce the heat to 180˚C. Remove the foil, stir gently to coat the rhubarb in the released juices and bake for a further 5–8 minutes until tender, but still holding shape. Strain the liquid into a small saucepan and reduce for 2–3 minutes until syrupy.
Combine the almond meal, quinoa, coconut oil, 1 tablespoon honey and mixed spice. Toss until combined. Spread the crumble in a thin layer on a baking paper-lined oven tray. Bake at 180˚C for 8–10 minutes or until golden. Break the crumble up with a spoon and bake for a further 3–4 minutes until evenly cooked.
Blend the ricotta, milk, 2 teaspoons honey and ½ teaspoon rosewater in a blender until smooth and fluffy.
Divide rhubarb between bowls and drizzle with syrup. Sprinkle over crumble and top with whipped ricotta.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.
Roger Gordon plates in colour white from Chef and The Cook, plate in colour white from Koskela.