Easy Whole Grain Crumble with Mixed Berries & Rhubarb
This easy homemade whole grain crumble with mixed berries and rhubarb is going to be your new favourite summer go-to recipe! It has the tanginess of the rhubarb and the sweetness of the berries, topped with a nutty, spiced whole grain crumble. That makes this a well-rounded treat for anyone to enjoy!
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This whole grain crumble with mixed berries and rhubarb may be my favourite sweet treat to make in the summer when rhubarb is in season. This recipe can be made for breakfast served with yogurt or as a dessert served warm with vanilla ice cream!
What is Rhubarb?
Rhubarb is a large plant known for its tart, tangy stalks that are perfect for baking and cooking. While technically a vegetable, it’s often used like a fruit in sweet treats like pies, crumbles, and jams. Rhubarb stalks can be deep red, pink, or even green. Rhubarb is also a perennial, which means it comes back every year on its own!
Have a rhubarb plant? Learn how to harvest and preserve you own rhubarb here.
Why Whole Grain Crumble is the Best
Whole grain flour adds a deep nuttiness to your crumble and has a number of health benefits. It is rich in vitamins and minerals which are usually lost in commercially processed grains. As stated in the name, whole-grain flour contains the whole grain including the bran, germ, and endosperm.
These parts of the grain provide fibre and enzymes that contribute to a robust microbiome and aid digestion. Sourcing whole grain flour from a mill also means you’re typically getting a product that is free of preservatives or additives, offering a more wholesome ingredient for your recipes.
Not to mention, working with whole-grains is fun! Each grain offers a different flavour profile, making a whole new product with each grain you experiment with!
Where To Source Whole Grain Flour
If you’re living in a city, you can mostly likely find a bakery or fancy grocery store that sells fresh-milled whole-grain flour. If you’re living in the country and you can source whole-grains, you may want to consider milling your own flour.
You can start without making a large investment by using a powerful coffee grinder or blender that you already own. A step up would be purchasing a KitchenAid grain mill attachment.
If you’re really enjoying working with fresh-milled whole-grains and you have a reliable source of grain, you can also consider a Harvest NutriMill which is the one I use almost everyday and love both for its beauty and practicality.
Get your Harvest NutriMill when you’re ready to invest using this link and my discount code BRONSBREAD20 at checkout to get $20 off your order!
What You’ll Need For Whole Grain Crumble
Materials
- Medium sized mixing bowl for making the crumble
- Measuring cups and spoons
- A 8″x 8″ baking dish
- A wooden spoon or your hands
Ingredients
Sugar: I use brown sugar in this recipe for deeper flavour and moisture content but you can use whichever sugar you have on had. Avoid artificial or sugar-free products.
Whole-Grain Flour: I’ll be using a mix of whole-wheat and spelt flour in this recipe but you can use whichever whole-grain flour interests you. Because this recipe doesn’t require any kind of rise, the different characteristics of the grains won’t have much of an impact on the final product.
White Flour: I mix the berries and rhubarb with a little all-purpose flour in this recipe. You can use whole-grain flour but the flour is used to soak up the excess liquid from the berries and whole-grain flour takes longer to hydrate versus white flour. Using whole-grain flour for this step can result in a more liquid product.
Oats: I use sprouted rolled oats for this recipe but you can use any rolled oat. Avoid quick oats and steel cut oats.
Salt: I use good ol’ pink Himalayan sea salt but any salt will do for this recipe.
Nutmeg: I use ground nutmeg for this recipe but I’m sure grating fresh nutmeg would take this crumble to another level.
Cinnamon: Ground cinnamon is perfect the way it is.
Butter: Room temperature butter makes the crumble easier to form.
Mixed Berries: I used a frozen mixed berry blend for this recipe but you can stick to one berry if you choose. Blueberries, raspberries or blackberries are a great option. If you choose to use strawberries, make sure you chop them up to be similar in size to your rhubarb.
Rhubarb: I’m using chopped and frozen rhubarb from the garden in the recipe. If you don’t have a rhubarb plant, you can find rhubarb at the grocery store or at the farmers market when it’s in season.
How to Make Whole Grain Crumble with Mixed Berries & Rhubarb
- Preheat oven to 350F.
- Make the crumble:
- Add sugar, whole-grain flour, salt, cinnamon, nutmeg, butter and oats to a medium sized mixing bowl.
- Mix together with your hands until a crumble is formed and set aside.
- Grab your 9″x 9″ baking dish.
- Make the berry rhubarb mixture:
- Add your berries and rhubarb to the dish.
- Add white flour, sugar, and salt to your berries and rhubarb and mix with a wooden spoon until evenly distributed.
- Top the coated berries with the crumble that you made. Spread around until evenly distibuted.
- Bake at 350F for 30-45 minutes. Until crumble is golden and berries are bubbling.
- Remove from the oven and allow to cool slightly before serving.
- Serve warm with vanilla ice cream or yogurt and enjoy!
Whole Grain Crumble with Mixed Berries and Rhubarb
Ingredients
Crumble:
- 1/2 cup Brown Sugar 100g
- 3/4 cup Whole-Grain Flour 100g
- 1/3 cup Butter 75g
- 1 Cup Rolled Oats 100g
- 1/4 tsp Salt
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
Berry Rhubarb Mixture:
- 4 Cups Mixed Berries 600g
- 1 Cup Chopped Rhubarb 150g
- 1/4 cup Brown Sugar 50g
- 2 Tbsp All-purpose Flour
- 1/4 tsp Salt
Instructions
- Preheat oven to 350F.
- Make the crumble: Add sugar, whole-grain flour, salt, cinnamon, nutmeg, butter and oats to a medium sized mixing bowl. Mix together with your hands until a crumble is formed and set aside.
- Grab your 9"x 9" baking dish.
- Make the berry rhubarb mixture: Add your berries and rhubarb to the dish. Add white flour, sugar, and salt to your berries and rhubarb and mix with a wooden spoon until evenly distributed.
- Top the coated berries with the crumble that you made. Spread around until evenly distributed.
- Bake at 350F for 30-45 minutes. Until crumble is golden and berries are bubbling.
- Remove from the oven and allow it to cool slightly before serving.
- Serve warm with vanilla ice cream or yogurt and enjoy!
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Hi Bronwyn,
I’m trying to get to your beginner sourdough bread recipe and method post but when I press the link it takes me to your rhubarb recipe. I love your blog and I’m looking forward to trying to make your Sourdough Bread. Hopefully it will turn out half as good as yours.
Thanks from your biggest fan.