Rhubarb & Raspberry Raw Crumble | sheerluxe.com
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Prep Time: 40 Minutes | Setting Time: 2 Hours

Serves 8-12

Rhubarb is one of those vegetables we can’t get enough of when it’s in season, and this healthy take on a quintessentially English classic will brighten any day.


For The Crust:

  • 90g of dates
  • 125 g of walnuts
  • 70g of almonds
  • 30g of desiccated coconut
  • 3 pinches salt
  • 1 tbsp of maca
  • ½ tsp of cinnamon
  • 2 tbsp of rice malt or alt

For The Rhubarb & Raspberry Filling:

  • 200g of rhubarb
  • 125g of raspberries
  • 90g of dates
  • 2 tbsp of rice malt or alt
  • 2 tbsp of coconut sugar
  • ½ tsp of vanilla powder

For The Crumble Topping:

  • 65g of walnuts
  • 65g of pecans (use more walnuts if you haven’t got pecans or vice versa)
  • 25g of pistachios
  • 50g of coconut sugar
  • 35g of sunflower seeds
  • 35g of coconut flakes


  1. Firstly, wash and dice up your rhubarb into small chunks – mix with 2 tbsps of rice malt and 2 tbsps of coconut sugar, dehydrate in the oven for 3 hours around 40 degrees. Whilst the rhubarb is dehydrating, wash your raspberries and toss in a bowl with one tbsp coconut sugar – leave to one side.
  2. For the crust, blend the dates and nuts in mixer until fine, add remaining dry ingredients in and blend together. Add in rice malt at the end – this should help the mixture to stick together, if it's not sticky enough add in a few drops of water. Press your mixture into a short-sided pie tin, making sure to push it up the side of the tin. Leave in the fridge to set.
  3. To make the crumble topping, add all ingredients into your mixer, leaving ¼ cup of coconut flakes out. Blend for only a few seconds until the nuts are roughly broken up, keeping the mixture nice and chunky. Pouring your crumble mixture into a bowl, add in the other ¼ cup coconut flakes and mix in by hand. Keep working the mixture together by hand, until it sticks together into a crumble texture. Leave to one side.
  4. For the filling: blend your dates into a paste and remove from blender. Once your rhubarb is dehydrated and softer on the outside, take it out of the oven and place into your blender. Add in ½ of your raspberries, rice malt, coconut sugar and vanilla and blend again for a few seconds only – until just combined. Make sure the mixture is sweet enough for your liking. Pour into the crust and pour your crumble on top. Press the crumble down gently and set in the fridge for 1-2 hours or until it feels firm enough to cut.

Recipe courtesy of Raw Cake by Daisy Kristiansen and Leah Garwood-Gowers (Pan Macmillan, £16.99)

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