The sky is low, the clouds are mean,
A travelling flake of snow
Across a barn or through a rut
Debates if it will go.

A narrow wind complains all day
How someone treated him;
Nature, like us, is sometimes caught
Without her diadem.

The Sky is Low, The Clouds are Mean by Emily Dickinson


It’s the dead of winter, and I’m chilled to the bone, but as a friend said recently, all the best things about winter are about beating the cold; such as “warm, heavenly showers (though so hard to turn off), polar fleece sheets, so warm and snug (though hard to get out when it’s dark and cold), hot cuppas that warm up hands and body, glorious rainbows, refreshing rain, beautiful scarves, delicious soup, Ugg boots, dressing gowns, coats, doing vacuuming, ironing and dishes warms you up, so housework is more enjoyable!” hikes through the bush (my addition), and of course, pudding!


I wasn’t planning to post another rhubarb recipe so soon, but when one is invited over to help harvest some, there’s really nothing for it but to accept the invitation! Theo and I wasted no time in heading over to our friend’s place and she soon had us loaded us up with the long red and green stalks, freshly cut from the garden. I marvelled at the huge, elephantine leaves, and asked what the secret was to growing such a healthy crop. There wasn’t a clear answer; more luck than good planning, apparently. Luck or no luck, I’m just happy that we get to share the bounty and eat crumble for dessert!


My mother-in-law will be very pleased to see this dessert finally up on the blog. The first time I made it she was rather taken with the flavours, and scoured the city in her search for Turkish delight. As I’ve mentioned before, I have my own regular source for Turkish delight; my dad. There is only a certain amount of the sugary confection that one can eat, so there is often a bag stored away for moments like these. With the star ingredients at hand, it was a matter of minutes before this dessert was bubbling in the oven, warming up the house in the process. Beats doing housework, any day!


Pear and Rhubarb Almond Crumble {vegan, gluten-free, dairy-free}

Serves 6

1 bunch rhubarb (approx 500g)
4 ripe pears peeled, quartered, cored
1/3 cup water
2 tsp rosewater
6 pieces Turkish delight
½ cup flaked almonds
1 cup gluten-free rice flakes (I used gluten-free quick-oats)
1 cup shredded coconut
½ cup ground almonds (almond meal)
½ cup brown sugar
80g coconut oil, melted
1 tablespoon golden syrup
Cream, to serve

Preheat oven to 200 deg C. Trim, then discard green tops and base from rhubarb. Wash and chop into 6cm lengths. Place in an ovenproof dish with pear, pour over water, then sprinkle with rosewater. Cover with foil and bake for 25-30 minutes or until pear and rhubarb are tender. Remove from oven and add Turkish delight. Fold through gently.

Place almonds, rice flakes (or quick-oats), coconut, ground almonds, sugar, coconut oil and golden syrup in a large bowl and stir with a wooden spoon until combined.

Crumble topping over rhubarb mixture. Bake for 10-12 minutes or until golden on top. Serve with cream.

Adapted from Yahoo 7 Lifestyle

5 thoughts on “Pear & Rhubarb Almond Crumble {gf}”

Leave a Reply