Rhubarb & Blueberry Crumble

Rhubarb & Blueberry Crumble

Why this is peri-perfect… This rhubarb and blueberry crumble combines all the goodness your body needs, along with comforting indulgence. The tart rhubarb and sweet blueberries are packed with antioxidants and fibre, helping keep your digestion and blood sugar steady. But the real magic is this… This breakfast-or-dessert crumble doesn’t just taste amazing; it supports steady energy, nourishment, and a sense of indulgent self-care. Big serves, big satisfaction, zero guilt.

Ingredients: 4 serves

Base

2 cups fresh or frozen blueberries
2 cups chopped fresh rhubarb
1 tsp vanilla extract
1 tsp chia seeds
1–2 tsp monk fruit sugar

Crumble Topping

2/3 cup rolled oats
⅓ cup almond meal
2 tbsp chopped dark chocolate (70–85%)
3 tbsp almond butter
Pinch of salt

Protein Yoghurt Topping (for 4 serves)

2 cups (500g) plain, unsweetened high-protein yoghurt (e.g. YoPRO, Chobani FIT, or Greek yoghurt)
120g (about 4 scoops) vanilla protein powder
Optional: 1–2 tsp maple syrup or honey

Instructions:

Preheat oven to 180°C (350°F).
Line or lightly grease a loaf tin or small baking dish (approx. 20 × 10 cm).
In a bowl, mix: Blueberries, rhubarb, Vanilla, Chia seeds and monk fruit sugar, stir well and let sit for 5–10 minutes.
Pour into your baking dish and spread evenly.
In another bowl, combine: Rolled oats, Almond meal, Almond butter, Dark chocolate, Salt.
Mix until crumbly and slightly clumped together.
Sprinkle evenly over the fruit.
Bake for 25-30 minutes until fruit is bubbly and it’s golden on top. Serve warm with the protein topping.