Strawberry and Rhubarb Crumble

Strawberry and Rhubarb Crumble

Strawberry and Rhubarb season has just started so I thought I would make a slightly healthier twist on a crumble using them. The classic combination of the tart rhubarb and sweet strawberries and crumble works so well. This summery combination reminds me of picking fruit in the summer, something I think I’ll have to do again this summer! I have made my topping slightly different to a traditional crumble as I have just used oats and no sort of flour and I also used a mix of maple syrup, coconut oil but I think its just as delicious. I also sweetened the filling but you don’t have to if you want to make it even lower in added sugar.

Strawberry and Rhubarb Crumble
 
Prep time
Cook time
Total time
 
Healthy, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free
Author:
Serves: 9 servings
Ingredients
  • 4 stalks of rhubarb (about 400g)
  • 15-20 strawberries (about 400g)
  • 2 tbsp (30g) coconut sugar
  • ¼ tsp (1.5ml) vanilla powder
  • 2 cups (200g) oats
  • 4 tbsp (80g) coconut oil (melted)
  • 2 tbsp (30ml) maple syrup
Instructions
  1. Preheat your oven to 200°C
  2. Chop the strawberries into halves or quarters in they are larger and the rhubarb into 2cm pieces and place them in a baking tin (I used a 20x20 cm tin)
  3. Sprinkle with the 4 tbsp of coconut sugar and half the vanilla powder and mix to combine.
  4. In a bowl mix the oats, melted coconut oil, maple syrup and remaining coconut sugar and vanilla powder together.
  5. Cover the fruit with an even layer of the oat mixture.
  6. Bake in the oven for 40-50 minutes until the topping is crispy and the fruit is soft!
  7. Leave to cool for a few minutes before serving

If you make the recipe please use the hashtags #eatplantifully #theplantifulbrunette and tag me in it!

Delicia x