Description

Wishing everyone knew the delicious potential of the humble rhubarb, and it is shining bright in this comforting dessert. Juicy, sweet, and divine, this old-fashioned Strawberry Rhubarb Crumble is made with healthy goodness and packed with delicious flavors. Loaded with tangy rhubarb, sweet strawberries, and topped with an irresistible oat and cinnamon crumble, this heavenly dessert makes for an easy, spring dish to share with family and friends.

Whole Food Plant Based, Vegan, Plant Based, oil free, refined sugar free, gluten free and no highly processed ingredients.

Ingredients

Scale

Filling Ingredients:

4 cups rhubarb, cut into 1 inch pieces
4 cups strawberries, hulled, then cut in half (or quartered if large)
½ cup organic maple syrup (+/-)
4 Tablespoons water
1 teaspoon vanilla

Slurry Ingredients:

1 to 3 Tablespoons cornstarch (or arrowroot powder) *
2 to 3 Tablespoons water

Crumble Ingredients:

1 ½ cups rolled oats, (not quick cooking) chopped
½ cup almond flour, lightly packed
1 ½ teaspoon baking powder
2 teaspoons cinnamon
¼ cup organic maple syrup
¼ cup unsweetened almond butter
Pinch of sea salt *

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Instructions

Preheat the oven to 350 F.
Make the Crumble Topping– Place the rolled oats in a food processor to break them up, about 20 seconds. Then add all the remaining Crumble Topping ingredients to the food processor and process just until well combined, do not over-process them. The Crumble Topping will form lumps and hold together when taking a small amount and pressing it into a ball. (see notes). Set aside.
Place all the Filling Ingredients into a skillet and bring to a boil, then immediately lower to a low boil. Simmer for 3 minutes.
In the meantime, create a Cornstarch Slurry in a small bowl (see notes), whisk to combine, set aside. Increase the heat until the fruit syrup starts to boil, then add the cornstarch slurry and boil until it starts to thicken. Once it thickens, boil for a minute, stirring constantly, then remove the skillet from the stove.
Place the rhubarb strawberry filling into an oven proof baking dish, then sprinkle the crumble evenly all over the top – see notes for tips. Do not press it down.
Place in a preheated 350 F oven for 20 minutes.
After 20 minutes, remove from the oven and allow to cool on the counter for 20 minutes to allow the filling to set.
Serve warm.

Notes

*Cornstarch Slurry: We loved the juicy syrup in this dessert, it perfectly complimented the crumble, see our images for the fruit syrup thickness. If you want a thicker fruit syrup, then use 2 to 3 Tablespoons cornstarch with water for your slurry. Keep in mind that as the strawberries and rhubarb bake in the oven, they will give off additional liquid.

*Crumble Topping: One thing that makes a crumble topping pretty is the dimension of the crumbles. This can be achieved by taking small amounts of the crumble topping and squeezing it in your hand to create small crumbly balls and then placing them around the surface. Make them different sizes. Use about half of the crumble mixture to make crumble balls, then sprinkle any remaining loose crumble mixture over top to fill in the gaps. The crumble should appear loose with clumps of crumble all around the surface. Again, do not press the crumble into the fruit. You want it laying gently on top of the strawberry-rhubarb mixture.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 6 – 7

*Storage: Refrigerate, use within 5 days