Apple & Rhubarb Pie

This is such a simple recipe and so comforting for the cold winter nights. Prepared, cooked and on the table in about an hour it is the perfect whip together dish. Rhubarb is available in Australia in late Summer and Autumn.

If you don’t know what to look for in the produce store, rhubarb looks like red celery but with an interesting sweet but tart flavour. Just like celery the stalks are the part of the vegetable that is eaten, the leaves however are not. Aside from the amazing colour, rhubarb also provides a wide variety of nutrients, fibre and flavanoids. When you’re cooking the rhubarb you can see the stringy fibre mixing with the apples and that my friend is the good stuff.

Ingredients (Serves 6)


2.5 medium sized green apples, skin on

6 rhubarb stalks, trimmed and chopped

2/3 cup of filtered water

1 tsp vanilla extract

1 cinnamon stick


1 heaped cup of rolled oats

1/4 cup desiccated coconut

¼ cup almonds, roughly chopped

1 tsp cinnamon

½ tsp nutmeg

1 tsp vanilla bean paste

1 TBS maple syrup

2 TBS macadamia nut oil


  • 1.Wash, remove the seeds/centre and dice the apples.
  • 2.Cut the rhubarb into 2-3cm long pieces.
  • 3.Place the apples into a pot, add water and cook for 5mins, stirring regularly.
  • 4.Add rhubarb, vanilla extract and cinnamon stick.
  • 5.Cook over a medium heat for about 15 minutes. Stirring occasionally until the apples have softened.
  • 6.Preheat your oven to 180ºC.

  • 7.Whilst filling is cooking, combine rolled oats, coconut, chopped almonds, cinnamon, nutmeg, vanilla, maple syrup and macadamia oil in a bowl and stir to combine. Make sure it is well combined and the spices and oil have covered all the oats and nuts.

  • 8.Take the filling mixture off the heat and discard the cinnamon stick.

  • 9.Evenly spread your apple and rhubarb mixture into a suitably sized baking dish.

  • 10.Spread the crumble over the top.

  • 11.Bake for 30 minutes or until the crumble is golden.
  • 12.Remove from the oven and serve with ice cream, or greek yoghurt.

*Note: ingredient quantities may vary depending on the size of your baking dish.

This recipe was created by Jessica Worth Nutrition (jessicaworth.com), follow her on socials @jessicaworthnutrition for more recipes and tips.