A nice way to indulge in the season’s produce without adding tons of refined sugar. Strawbarb Crumble is a gluten free treat that highlights plant-based proteins (nuts and seeds) and healthy fats to slow down the absorption of natural sugars included in the recipe. The warming spices round out the bitterness of the rhubarb. Enjoy for dessert or the occasional breakfast treat, just be sure to add some healthy fat and protein (some hemp seeds and Sweet Cashew Cream or your favorite dairy free yogurt).
I know, I know, not so creative with the strawberry rhubarb combo. There's a reason it's such a commonly used combination though, it works every time. However, if you're looking to shake things up a bit, feel free to create your own filling combo with raspberries, blackberries, plum, whatever inspires you!
Prep time: 15 min., Bake time: 45 min., Total time: 1 hr.
4 C. sliced rhubarb
2 C. quartered strawberries
1 ½ Tbs. tapioca/arrowroot starch
2 Tbs. Maple syrup
1/3 C. brown rice flour
1/3 C. pumpkin seed, coarsely ground/chopped
1/4 C. almonds, coarsely ground/chopped
1/4 C. walnuts, coarsely ground/chopped
1/2 C. gf oats
1/2 tsp. cinnamon
1/2 tsp. coriander
1/2 tsp. ginger
1/8 tsp. nutmeg
3 Tbs. unrefined coconut oil
3 Tbs. maple syrup
Preheat oven to 350° F
Place rinsed & drained rhubarb and berry slices in a large bowl.
Sprinkle with arrowroot and maple syrup. Stir to evenly coat.
Pour into an 8” or 9” ceramic or glass pie dish.
In the previously used bowl (or a new one. You’re doing dishes, not me), combine all dry crumble ingredients and stir to combine.
Add coconut oil and maple syrup. Mix with a pastry knife or fork until crumbly. If need be, get right in there and use those hands!
Sprinkle crumble topping over the filling mixture and spread evenly.
Cover the crumble with foil (to prevent burning) and remove the foil around the 25 minute mark. Bake for a total of ~50 min. until rhubarb has softened and crumble is golden brown.
Let cool before serving. Enjoy as is or top with Sweet Cashew Cream or your favorite dairy free ice cream.
Prep Tip: prepare crumble dry ingredients ahead of time and store in an airtight container. When ready to make, just add oil and sweetener and you're ready to roll.
Storage: will keep in an airtight container in the refrigerator for up to 3 days.
Grain-Free Option: omit the oats and replace with nut/seed of choice.
Sweeter, Please: increase the maple syrup in the filling if you don’t want a slightly sour crumble.
Tell us what you think in the comments below.