Posted in Gardening, Recipes

Rhubarb & red currant spelt crumble! All home grown!

Yesterday, I cut some nice rhubarb stalks from the garden. I also had a lot of fresh red currants & wanted to create a lovely dessert with them both. What would I make? I knew instantly what to do with them. This is what I created:


Do you also love what you see? Join me for some hot crumble fresh from the oven. I added some nice good COLD custard with it. Why? Because it was 35Β°C outside. You see what I mean?


The yummy crumble filling is not too sweet either because you can & must taste a hint of fresh ripe red currants from time to time. They are not sour though. That is what you want. There is a Β nice flavor of ginger with the rhubarb & red currants. You can also taste a hint of cinnamon in this lovely crumble. The cold custard with it is just perfect! πŸ™‚ I used Devon dairy-full custard here, but to make it completely vegan use a vegan coconut milk or soy milk custard.

MMM,….I can assure you! We have another big serving for us waiting until tonight! πŸ™‚ ooh yes!

Recipe: For 4 big portionsΒ 


* For the crumble topping:

125 gr cold vegan margarine, straight from the fridge ( I always use 100% planta ), cut up into knobs

50 gr coconut sugar

125 gr white spelt flour, I used British Organic Sharpham White Spelt Flour, see this picture:


* For the filling:

300 gr ripe juicy red currants, cleaned, pad dry & stalks removed

300 gr fresh rhubarb stalks, cleaned, sac stalk cut up into pieces, each 3 cm long

1 teaspoon ground ginger

1/2 teaspoon cinnamon

3 tablespoons water

40 gr coconut sugar

1 tablespoon maple syrup

* To serve: cold dairy full custard aka I used Devon custard or use a vegan cold custard to make this completely vegan! πŸ˜‰


1. Prepare your rhubarb mix. Take a medium cooking pot & add rhubarb pieces, ginger, cinnamon, coconut sugar & 3 tablespoons of water. Stir. On low heat, stew the rhubarb mix until the rhubarb is nearly soft. This will take only max 5 minutes. Lower the heat if you need to. You don’t want the rhubarb to be completely soft! You still want a bite in that rhubarb! Now, add the red currants & stir it all through.

2. Preheat your oven to 200Β° C for 10 minutes. Make your crumble topping. Take a medium bowl & add white spelt flour, coconut sugar & knobs of margarine. With clean hands, mingle everything together until it resembles crumbles, bigger & smaller ones. Take a fitted oven dish & pour your mixed filling in to it. Top with your lovely crumble topping & divide it all evenly over the surface of the filling. Place into the hot oven for about 17 minutes, or until your crumble topping is golden brown & cooked. Take out of the oven & leave to rest it for a few minutes before indulging. Take your custard out of its package & whisk it through with a smaller whisk. Scoop a big part onto a lovely dessert plate & spoon your lovely cold custard besides it. Indulge with a loved one! πŸ˜‰ Yummmmmmmm! πŸ™‚Β β™₯Β Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!



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! :)

28 thoughts on “Rhubarb & red currant spelt crumble! All home grown!

  1. Another lovely meal to remind me of my home country – I remember my Oma making rode bessen met vla. They’re quite tricky to find here (unless it’s Christmas time), but I’m guessing frozen would work OK too? Love the sound of combining them with rhubarb and ginger – love a good tart crumble.

  2. Sophie this sounds fabulous! I love currants, although hard to get where I live. This would very easily convert to gluten free….so delicious! Is your custard gluten free? Hard to find a good custard where I live…. I could try one from scratch, if I ever get time again. Been super busy with work, so have not had the time to check in on your fabulous recipes…All of them sound wonderful! πŸ™‚

      1. Then you missed my recent posts, I posted every recipe with fresh veggies or fruits from the garden! πŸ˜‰

  3. We made your delicious crumble desert & both loved it so much! πŸ™‚
    Divine crumble it was! Superb!!!!! xxx

  4. Hey Sophie!
    Greetings from Norway! I have been on Holiday so I missed your tasty cool posts! Now, I am back to catch up on them & waw, you have been busy in your veggie garden! Thanks for the many tasty posts too! x
    Your lovely crumble recipe looks fantastic too!

    1. Thanks so much, sweet Cate! Enjoy the crumble! My parents are coming over for a walk & dinner & I am going to make this lovely crumble again! πŸ™‚

      1. I made it… and almost didn’t share it! It was absolutely fantastic. I’m planning to make it again this weekend! πŸ™‚

  5. Dear Cate, I am so happy that you loved it so much! xxxxx I like the sound of the word: FANTASTIC πŸ™‚ x

  6. I don’t think I have ever had fresh red currants! There is a heat wave here too….it’s hot!! Good for you for baking…I don’t even want to turn on the oven! Haha

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