Blueberry and Rhubarb with Banana Bread Crumble Topping


This is my first “create” recipe for Meatless Mondays from A-Z! The challenge set by Better With Veggies this week was to create a recipe involving blueberries. Here’s my offering:


I found two punnets of blueberries in the clearance section of the supermarket this week and snapped them up. One of the packets was a value packet with extra tiny blueberries and the other packet had more juicy offerings. I debated long and hard about what to do with them and wondered about a way to combine them with the overripe bananas on my vegetable rack. I had vague thoughts of blueberry and banana muffins – something I have to do at some point! I also had some rhubarb in the freezer though and that’s just screaming to be made into a crumble. That was when this recipe was born.

The fruit section is blueberries and rhubarb and the crumble is a healthy mixture of bananas, gluten free flour and nuts. It’s perfect for a hearty dessert but I enjoyed it for breakfast (very much so!)


Blueberry and Rhubarb with Banana Bread Crumble Topping

Fruit Layer Ingredients:

1 cup of frozen rhubarb

2 cups of fresh blueberries

1/2 cup of water

1 tbsp maple syrup

2 tsp cornflour (dissolved in water)


Add the rhubarb, blueberries, water and syrup to a pan and cook on a medium heat for 10 minutes. Add the cornflour and water mixture and cook for another 2 minutes, stirring constantly. Stand until cool.


Crumble ingredients:

2 overripe bananas

2 cups of gluten free flour

1 cup desiccated coconut

1/2 cup chopped nuts

1/2 cup flaked almonds

1 tsp mixed spice

3 tsp maple syrup

1/2 cup milk


In a bowl mash the 2 bananas with a fork (use a splash of milk if needed). Add the flour, coconut, nuts, almonds, mixed spice and milk. Crumble together using your fingers. It will bind together more than a traditional crumble as it is part banana bread like!


To combine:

Layer the crumble on top of the fruit and press down. Cook at 180 degrees C for 35 minutes or until the crumble is golden brown and the fruit mixture bubbles over the sides.


Enjoy! I had this plain but it would be amazing with some alpro custard, cream or vegan ice cream!

What would you do with 2 punnets of blueberries?


4 thoughts on “Blueberry and Rhubarb with Banana Bread Crumble Topping

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