This easy Slow Cooker Honey Rhubarb Nut Crumble is a delicious and simple dessert that’s perfect for any occasion. The sweet, tangy rhubarb is topped with a crunchy, nutty crumble, making it a comforting treat. You can easily adjust the ingredients to suit your preferences, creating a flexible, satisfying dessert.

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Recipe Ingredients

• 155 g (5½ oz/1 cup) macadamia nuts
• 1 kg (2 lb 4 oz) rhubarb (approximately 2 bunches), trimmed and cut into 5 cm (2 inches) pieces
• 125 ml (4 fl oz/½ cup) honey
• 2 teaspoons natural vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 125 ml (4 fl oz/½ cup) melted coconut oil, plus extra for greasing
• 100 g (3½ oz/1 cup) almond meal (ground almonds)
• 155 g (5½ oz/1 cup) blanched almonds
• 80 g (2¾ oz/2/3 cup) walnuts, toasted and coarsely chopped
• Cream or ice cream, to serve (optional)

How To Make Slow Cooker Honey Rhubarb Nut Crumble

1. Toast the Macadamia Nuts: Put the macadamia nuts in a cold frying pan over medium heat. Toast, tossing, for 3–4 minutes until evenly golden. Remove from the heat, allow to cool slightly, and coarsely chop.
2. Prepare the Slow Cooker: Lightly oil the slow cooker. Combine the rhubarb, 80 ml (2½ fl oz/1/3 cup) of honey, vanilla, ginger, and cinnamon in the slow cooker.
3. Make the Crumble Topping: In a bowl, combine the remaining ingredients, including the rest of the honey. Scatter the crumble topping over the rhubarb mixture.
4. Cook: Cook the crumble on high for 2 hours until the rhubarb is tender and the topping is golden and crisp.
5. Serve: Serve warm with cream or ice cream, if desired.

Recipe Tips

• Toast the nuts properly: Make sure to toast the macadamia nuts in a cold pan over medium heat, tossing them often. This will bring out their flavor and ensure they are evenly golden and crunchy.
• Don’t overfill the slow cooker: Ensure you don’t overcrowd the slow cooker with too much rhubarb or crumble topping. This will help the crumble cook evenly and avoid a soggy texture.
• Use fresh rhubarb: For the best results, use fresh rhubarb. If you use frozen rhubarb, it may release extra water, affecting the consistency of the crumble.
• Adjust sweetness to taste: If you prefer a sweeter dessert, feel free to add a little extra honey to the crumble topping or the rhubarb mixture. You can also use maple syrup for a different flavor.
• Let it cool before serving: Allow the crumble to cool for a few minutes before serving. This helps the topping set and makes it easier to scoop.

Recipe FAQs and Variations

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