Rhubarb and Feijoa Crumble

Rhubarb and Feijoa Crumble


  • 10 feijoas
  • 6 pieces of rhubarb
  • 1/4 cup coconut sugar
  • 2 tsp cinnamon
  • 2 tsp raw cacao powder
  • 25g butter
  • 1/2 the juice of a lemon
  • 60g leftover cereal of your choice (I used one with oats and lots of crushed nuts and shredded coconut)
  • Sugar Syrup: 1/2 cup coconut sugar, 1/2 cup boiling water, 3 whole star anise, Handful of fresh lemon balm shredded, Juice of one kaffir lime and one leaf, Residue from feijoas


  1. Turn your oven on to 180°C fan forced
  2. Wash and cut you rhubarb into 1 cm thick pieces set aside in a bowl.
  3. Scoop out your feijoas and cover in lemon juice to stop browning, set aside.
  4. Prepare your crumble mixture by adding all your dry ingredients to a bowl with your butter and combining with your hands. Note: Cut the butter into little squares to make this easy.
  5. Add your ingredients for the sugar syrup to a pot and turn into a low heat, once it's warm and starts to give off fragrance add your rhubarb and let poach in the liquid until it softens, but is not falling completely apart.
  6. Add the feijoas to the mixture and take the pot of the heat cover and let steam. Leave for 5 mins.
  7. Drain mixture thru a sieve so that pie isn't too wet, keep the liquid for plating later. Pick out the star anise and kafir lime leaf.
  8. Place your cooked fruit into your pie dish,before adding your crumble topping.
  9. Place into the oven for 15 mins and then let it rest so the topping can harden (another 15 mins).
  10. Serve with your syrup and some coconut yoghurt.

Leave a comment

Please note, comments must be approved before they are published

What are you looking for?

Your cart