rhubarb & grapefruit brown butter crumble

May 29, 2024 By Sarah White No Comments

We inherited a lovely little rhubarb patch with our homestead; along with a trout-stocked pond, wild ramps, a tiny chanterelle patch and tons and tons of wild raspberries! While we’ve definitely got our hands full with the new baby (2.5 weeks) I couldn’t let our rhubarb yield go to waste & whipped up this quick crumble with pantry ingredients and a random grapefruit from our fruit bowl. Luckily the grapefruit compliments the fresh rhubarb and nutty brown butter beautifully, resulting in this extra special treat for tired mama & papa and a new recipe for you all.

rhubarb & grapefruit brown butter crumble

This rhubarb & grapefruit brown butter crumble is a great way to use up all that rhubarb growing on our homestead. My version is gluten-free & vegan but feel free to use high quality organic butter & flour if it works for you! It's delicious both ways. 


  • 2 cups rolled oats
  • 1 cup gf flour 
  • 1/2 cup maple syrup 
  • 2 tsp vanilla bean paste
  • 1 stick vegan butter
  • sea salt 
  • 4 cups chopped rhubarb (chopping into 2 x 2-ish cm pieces) 
  • juice from 1/2 a grapefruit 
  • zest from 1 grapefruit 
  • 1/2 - 3/4 cup cane sugar (depending on how sweet you like your desserts) 


Preheat oven to 375F. Add the chopped rhubarb to a large mixing bowl with the grapefruit juice, 1/2 the grapefruit zest and cane sugar and let rest while you're prepping the crumble topping. Melt butter in a saucepan on the stove top over medium heat and add the vanilla bean paste. Stir the butter the entire time to keep it moving allowing the butter to foam and sizzle around the edges. After 5–8 minutes the butter will turn golden brown. Immediately remove the pan from heat and pour the butter into heatproof bowl to stop the cooking process. Mix rolled oats and flour in a mixing bowl then pour in the brown butter, remaining grapefruit zest & maple syrup, mixing well and allow to cool slightly. Place the rhubarb mixture at the bottom of a pie tin or round baking dish and top evenly with the crumble and finish with a little flakey sea salt. Bake for 45 - 50 minutes and serve with vanilla ice cream or coconut yoghurt.

for 45 - 50 minutes

Dr. Sarah White | Naturopathic Doctor


Dr. Sarah White is a Naturopathic Doctor, Integrative health expert and the founder + CEO of This Doctor’s Kitchen — your evidence-based resource for all things health and wellness. Dr. Sarah takes a food-first approach to health with a focus in fertility, longevity and natural beauty. She is recognized as an expert in women’s hormones, thyroid health and anti-aging. Dr. Sarah is a published health author with features in Elle Canada, Best Health, EcoParent & Whole Family magazine.