Posted in Recipes

Sophie’s spiced rhubarb and pear coconut crumble!

A tasty spiced rhubarb & pear coconut crumble! Delightful!
The caramelized coconut sugar gives this crumble its unique flavour!

Hello dear readers & friends,

After nearly 5 months of not blogging at all, I finally begin to blog again.

Life was getting in my way, I had too much to do & had a few great vacations to spend with my loved ones. Now, I have a few new recipes up my sleeve & am ready to blog again with much pleasure!!! I hope you all didn’t miss me too much! I don’t blog only gluten-free anymore because I can eat gluten again from time to time!

This is the most tasty crumble that I savoured in a while,…The hints of allspice & ginger powder with the rhubarb combine  beautifully with the pear pieces. I also used unrefined coconut sugar in here so that it all caramelizes so wonderfully,…!!! It screams: EAT ME NOW!

Recipe: For 4 persons, with a bit of seconds


For the fruit mix:

420 gr fresh & cleaned rhubarb, some tougher peel removed, cut into 2,5 cm to 3 cm pieces ( 1 inch to 1,5 inch pieces )

380 gr ripe pears, peeled & hulled, cut into smaller chunks

4 cloves, pulverized into a powder, in a pestle & mortar

1 + ½ teaspoon of ginger powder

85 gr unrefined coconut blossom sugar

1 tablespoon of water

For the crumble topping:

100 gr cold, straight from the fridge, dairy free baking margarine/ I use Alpro soy baking margarine

100 gr flour / I use an organic flour

75 gr unrefined coconut blossom sugar

50 gr unsweetened grated coconut flakes


1. Take a medium pot & place all of your rhubarb pieces in 1 layer in it. Add the coconut sugar, the ginger powder & the pulverized cloves. Mix well with a spoon. Scent the aromas! Turn the heat on medium. Add 1 tablespoon of water to the pot. Simmer the rhubarb pieces for about 10 minutes until they have softened. Stir from time to time. When ready, turn the heat off & set aside. Place a fitting lid on the pot to keep warm.

2. Preheat the oven to 210 °C ( 185 °C if you are using a fan oven ) for 10 minutes. I always use a fan oven in my recipes.

3. Now, make the crumble topping. Take a large bowl & add the cold baking margarine. Add the flour, the coconut sugar & the coconut flakes. Using your fingers, mix it all together until it resembles breadcrumbs. Stop mixing.

4. Take a deeper oven dish & add the pear pieces to the pot of the spiced stewed rhubarb. Mix carefully with a spoon so that you don’t break up the pear & rhubarb pieces. Spoon it all into the oven dish. Crumble your crumble topping all over the surface of your fruit. Dot it all over the fruit so that the fruit is covered with the crumble mix.

5. Place on an oven rack in the middle of your oven & bake for about 20 minutes until the crumble top is golden brown & the fruit has been cooked. In my case, the crumble was ready after 20 minutes of baking.

6. Carefully remove from the oven with oven gloves & place on the table to serve. Wait 5 minutes or so before eating it, just like that or with some good vanilla ice – cream. It all oozes deliciousness! The coconut sugar turns it into a sort of caramel sauce. Pure indulgence!!! Enjoy!!

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

115 thoughts on “Sophie’s spiced rhubarb and pear coconut crumble!

  1. Hi Sophie, how wonderful to see you blogging again! Wow you’ve posted the most beautiful looking crumble! Looks delicious! Hope to see more of your beautiful cooking:D

  2. Sophie, I am so glad to see you are blogging again! I was worried about you, but I’m glad to hear you had a couple vacations!! Good for you!! As always, this recipe looks mouthwatering. I’m so excited for future posts from you!!!

    1. I had never tried pears combined with rhubarb before but I had to use up the rhubarb in my father’s garden & I knew apples are fine with rhubarb so why not pears to add sweetness?! 🙂

  3. Hi Sophie,
    I’m glad that you are allright and took the time you needed.
    And it’s even better that you’re back blogging! Although it’s not gluten-free, you’re crumble looks delicious. I can always adapt it;-)
    grtz, Linda

    1. I still make a lot of gluten free recipes but a lot not gf. I want to experiment with lots of ideas,etc.

  4. Sophie!!! Welcome back! I was so worried about you and I sent you several emails but got no response which made me worry more. I’m so glad to know that you are fine and back to blogging. Plus you’ve given me such a wonderful recipe to make for tonight! 🙂
    I, too, have let my blogging lapse and I’m not sure when I’ll pick it up again. These things happen and I hope they happen for a good reason. I’m still trying to discover the reason. I look forward to more of your posts!

    1. Dear Christine, I recieved your lovely émails, thanks for that! yes, i am qstill alive & well. I just didn’t blog for 5 months, that’s all!
      But thanks for yoor concern. I hope you will get back your blogging soul! 🙂

  5. Sophie! I’m so pleased to see you back! Hope you took all the time you wanted…we missed you though.
    What a great recipe to come back with! Love rhubarb but have never paired it with pears. Great idea. And this is the second recipe in the past week I’ve seen with coconut sugar. I’m going to look for it at Whole Foods.

    1. Dear Barbara, I hope you were able to find coconut blossom sugar at whole foods! I think you would totally love this tasty crumble!

  6. Welcome back Sophie! We did miss you! Your crumble looks delicious, ginger, pear, coconut and rhubarb are a perfect combination. What a lovely, delicious recipe!

  7. I hear that. My life isso freaking busy, I’m barely keeping up with everything I want to achieve. So welcome back sweets, and fantastic you found a way to write again. Have missed you. Yummy recipe. An oldie but a Goldie.

    1. It is great to be back, my friend! 🙂 Thanks for the big welcome back too! I have missed you too! 🙂 I send a lot of kisses to you from Belgium to Australia!

  8. This is a smart blog. I mean it. You have so much knowledge about this issue, and so much passion. You also know how to make people rally behind it, obviously from the responses. Thank you.

  9. it seems like rhubarb season is all-too-short here on the east coast–i wish i had some now, as this combination sounds delicious!

  10. Welcome back Sophie, you had me worried. I thought maybe you had gone to the dark side and were secretly heading up a blog called: Eat All the Bread and Dairy You Want! 😉

    Great recipe, and greetings from Vashon Island!

  11. Sophie! Hey… missed you around here! Good to see you are back and with such a lovely recipe too!

  12. This sounds wonderful! I do have some frozen rhubarb, would that work? I love a good crisp.
    Kim @ Foodin New England ( blogspot)

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  14. Hi Sophie! Good to see you back! This recipe looks amazing, as usual! Happy Fall cooking.

  15. Sophie, it’s wonderful news that you can now eat gluten again. I’m so pleased for you and so pleased that you are back. Your crumble sounds delicious as everything you make always does. Stay well my friend and welcome back.

  16. Hey daaaahling, I am so happy to hear from you, welcome back!!! And I see you’ve brought me a delicious dessert too :D, this is why I love you.
    May I welcome you back to the world of gluten too, its a beautiful place :D!!!
    *kisses* HH

  17. Welcome back to blogging! The crumble looks like a tasty late-summer dessert!

  18. Sophie, glad that you are back…I sure was wondering about your absence.
    This crumble sounds delicious, pear, rhubarb and ginger, great combination.
    Hope you have a great week and welcome back 🙂

  19. So nice to see you back blogging again Sophie, and with such a lovely autumn recipe. Glad you had a great holiday!

  20. Good to have you back Sophie!! I did worry about you, and checked your site from time to time.

    I’ve been keeping a kefir culture going, and have noticed that people with stomach and digestion problems, such as lactose or gluten intolerance, are helped by adding kefir to their diet.

  21. So happy you are back and well, and can eat gluten again. Sounds like those 5 months off were worth it. Now I have my inspiration back!

  22. Hi there, I stumbled on your blog via the Facebook Ads, it looks like you are trying to get it big :). I’m glad for you, did you use a promo code or? Anyway, I read some of the posts here, and it seems like it’s well taken care of. Would you mind telling me how much time do you spend on it per day? C ya soon, will probably visit you often. Have a good day

  23. Hello fellow Foodie! I’m a new reader. This is my first visit, but it won’t be my last. I like what I see…

  24. Sophie, welcome back and what a delicious recipe to come back to.

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