If you have a bunch of fresh rhubarb and strawberries, why not make something easy and healthy like a crumble? You can’t go wrong pairing rhubarb with strawberries; they are the perfect combo.
Strawberry Rhubarb Crumble [Vegan]
For the Filling:
- 3 cups fresh strawberries, sliced in halves
- 2 cups fresh rhubarb, sliced in 1/2-inch thick ( 1.3 cm) pieces
- 1/3 cup orange juice, freshly squeezed
- 1/4 cup maple syrup
- 3 tablespoons (tbsps) cornstarch
- 1 cup small-size rolled oats (divided equally in two 1/2 cups)
- 1/2 cup almond flour
- 1/3 cup brown organic granulated sugar (e.g. coconut sugar or Mascobado sugar cane)
- 1/4 cup plant-based butter, softened at room temp.
- 1 teaspoon (tsp) cinnamon
- 1/2 tsp salt
- 2 tablespoons desiccated coconut (or finely chopped nuts of choice)
- Oven: 190°C / 375°F
- Baking dish: Approx. 9X6 inch or 24X16 cm
- Slice the strawberries and rhubarb and place in a medium-size bowl.
- In a separate small bowl, add the orange juice, maple syrup and cornstarch and whisk with a fork until all of the cornstarch dissolves and the ingredients are completely combined. Pour this into the strawberry and rhubarb and toss until well coated.
- In the bowl of your food processor, add the 1/2 cup of rolled oats, almond flour, brown sugar, plant butter dropped in small spoonfuls, cinnamon and salt. Pulse intermittently, scraping sides if needed, for about 6-8 seconds or until you get a crumbly mixture and all the ingredients are mixed.
- Transfer the crumbly mixture into a bowl and add the other half cup of rolled oats and coconut. Mix this with a spatula until combined.
- Toss the strawberries and rhubarb one more time and transfer this with the sauce into the bottom of a 9X6 inch or 24X16 cm baking dish, spreading the fruit evenly.
- Sprinkle the crumbs on top of the strawberry/rhubarb mixture. I like to drop small clumps of crumbs here and there by lightly squeezing small batches of the mixture between my hand. Leave a small space around the edges so that the fruit will bubble through while baking.
- Bake on middle rack in preheated oven for 35 to 40 minutes until crumb topping is golden and crispy and the filling bubbles through on the sides.
- Let cool for 15 minutes (or more) before serving. Serve as is or with ice cream or cream of choice.
- Leftovers can be stored in a container in fridge for 2 days. It can be reheated in the microwave or in the oven to re-crisp the topping or enjoyed cold.