Strawberry Rhubarb Crumble

By: Dr Rachel Enright
Strawberry Rhubarb Crumble
Course
Dessert Snacks Treats
Tags
Holiday Dairy free Healthy High Antioxidants High Fibre Vegan Berry Fruits
Info
  • Servings
    8
  • Prep Time
    20 mins
  • Cook Time
    40 mins
Ingredients
  • BERRY FILLING:
  • Organic strawberries, quartered 4 cups
  • Rhubarb, sliced into 1-inch pcs 4 big stalks
  • Green apple, chopped fine 1 pc
  • Fresh lemon, squeezed 1 pc
  • Cinnamon 1 tbsp
  • Coconut sugar 1 cup
  • Filtered water ½ cup
  • Optional:
  • Zest from 1 lemon
  • TOPPING:
  • Almonds, pecans, or walnuts, chopped 1 cup
  • Almond flour 2 cups
  • Shredded coconut 1 cup
  • Coconut sugar ½ cup
  • Coconut oil or olive oil 1 cup
  • Vanilla 1 tsp
  • Optional:
  • Pumpkin or sunflower seeds ½ cup
  • Oats ½ cup

Method

  1. Preheat oven to 180°C.
  2. Cook rhubarb with filtered water and cinnamon for 15 minutes on a medium heat. When cool, mix rhubarb with all the filling ingredients in a big bowl.
  3. Spread mixture evenly in a large glass baking dish or casserole. Set aside.
  4. In a separate bowl, add all the topping ingredients. Mix thoroughly until crumbly and sprinkle over the berry filling.
  5. Bake for 40 minutes. Cool a bit when done and serve with yogurt, coconut ice cream or fresh cream.
  6. Leftover is great for breakfast. Make half a recipe for less people.
  7. Option to swap the strawberries for 8 cups of blackberries. You may also use other fruits like stone fruit or cherries.
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