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Strawberry Rhubarb Crumble

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Sweet summer strawberries and tart rhubarb are a classic flavor combination. In my strawberry rhubarb crumble, the fresh from the garden flavors meld together and are complemented by raw organic honey. The honey with its flowery taste adds a lot to this dessert. I’ve also taken out the butter and am instead using coconut oil. The hint of coconut in the dish is a nice addition to this classic flavor profile. It is warm and satisfying, just like good comfort food should be, but this version is much better for your body than the average crumble. Healthy Comfort Food at it’s best! Serve it warm with vanilla coconut milk ice cream for a non-dairy treat or with your favorite vanilla frozen yogurt if you enjoy dairy.

  • Author: Chimp Media
  • Yield: 6 people 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale
  • 3 cups strawberries (sliced)
  • 2 cups rhubarb (sliced)
  • 1/2 cup raw organic honey (melted if necessary)
  • 2 T corn starch
  • pinch salt

Topping

  • 1/2 cup rolled oats* (*Please make sure your oats are marked “gluten free” if you are allergic to gluten.)
  • 1/2 cup almonds (sliced)
  • 1/4 cup raw organic honey
  • 1/4 cup coconut oil

Instructions

  1. Preheat your oven to 400℉.
  2. Spray a 9 inch pie pan with coconut oil cooking spray.
  3. In a large bowl, combine the sliced strawberries, diced rhubarb, honey, salt, and cornstarch.
  4. Gently toss all the ingredients in the large bowl together until the filling is coated with honey and cornstarch.
  5. Carefully pour the contents of the bowl into the prepared pie pan.
  6. Gently spread the mixture evenly in the pie pan using a silicon spatula or the back of a large spoon.

For the Topping

  1. In a small bowl, combine the oats and the sliced almonds.
  2. Using a silicon spatula gently fold in the honey until the oats and almonds are coated.
  3. Using your fingers, distribute the coconut oil into the almond, oat, honey mixture.
  4. The coconut oil will help the mixture form little clusters similar to crumb topping.
  5. Once the little clusters are formed, pour the topping mixture over the fruit and distribute the mixture until it covers the top of the fruit.
  6. Place the pie pan in the oven and bake for approximately 45 minutes at 400℉ until the fruit is bubbly and the top is golden brown. If you find the topping is browning too quickly, lay a sheet of aluminum foil over the top of the pie pan while it is baking and remove it for the last 15 minutes of baking.
  7. Once baked, remove the pie pan from the oven and serve the warm crumble in small ramekins or small bowls.
  8. For a great hot/cold contrast, top the crumble with a scoop of coconut milk “ice cream” or vanilla frozen yogurt.
  9. Enjoy!

Strawberry Rhubarb Crumble – Sweet summer strawberries and tart rhubarb are a classic flavor combination. In my strawberry rhubarb crumble, the fresh from the garden flavors meld together and are complemented by raw organic honey. The honey with its flowery taste adds a lot to this dessert. I’ve also taken out the butter and am instead using coconut oil. The hint of coconut in the dish is a nice addition to this classic flavor profile. It is warm and satisfying, just like good comfort food should be, but this version is much better for your body than the average crumble. Healthy Comfort Food at it’s best! Serve it warm with vanilla coconut milk ice cream for a non-dairy treat or with your favorite vanilla frozen yogurt if you enjoy dairy. – strawberries (sliced), rhubarb (sliced), raw organic honey (melted if necessary), corn starch, Salt, Topping: rolled oats* (*Please make sure your oats are marked “gluten free” if you are allergic to gluten.), almonds (sliced), raw organic honey, coconut oil, , Preheat your oven to 400℉.; Spray a 9 inch pie pan with coconut oil cooking spray.; In a large bowl, combine the sliced strawberries, diced rhubarb, honey, salt, and cornstarch.; Gently toss all the ingredients in the large bowl together until the filling is coated with honey and cornstarch.; Carefully pour the contents of the bowl into the prepared pie pan.; Gently spread the mixture evenly in the pie pan using a silicon spatula or the back of a large spoon.; For the Topping: In a small bowl, combine the oats and the sliced almonds.; Using a silicon spatula gently fold in the honey until the oats and almonds are coated.; Using your fingers, distribute the coconut oil into the almond, oat, honey mixture.; The coconut oil will help the mixture form little clusters similar to crumb topping.; Once the little clusters are formed, pour the topping mixture over the fruit and distribute the mixture until it covers the top of the fruit.; Place the pie pan in the oven and bake for approximately 45 minutes at 400℉ until the fruit is bubbly and the top is golden brown. If you find the topping is browning too quickly, lay a sheet of aluminum foil over the top of the pie pan while it is baking and remove it for the last 15 minutes of baking.; Once baked, remove the pie pan from the oven and serve the warm crumble in small ramekins or small bowls.; For a great hot/cold contrast, top the crumble with a scoop of coconut milk “ice cream” or vanilla frozen yogurt.; Enjoy!; ; – – Dessert – American – Dairy Free – Gluten Free – Healthy Comfort Food – Vegan – Vegetarian