Strawberry Rhubarb Crumble

PALEO, GF, DF, VEGAN

For the Crust

2 cups almond flour or cashew flour

1 cup arrowroot

1 teaspoon salt

1 teaspoon vanilla

⅓ cup maple syrup

¼ coconut oil, melted

Preheat the oven to 350°F.

Combine all the crust ingredients in a food processor, and pulse until fully combined. The dough will be crumbly in texture. 

Grease the bottom of a 9 x 13 pan using coconut oil or ghee and press the dough into the bottom of the pan evenly using the back of a spoon or your fingers. 

Bake for about 10-11 minutes until the crust takes on a light golden brown color.

While the crust is baking, make the filling:

Strawberry rhubarb filling

4 cups halved fresh strawberries (2 pounds fresh strawberries)

4 cups diced rhubarb (2 -4 stalks depending on size)

2 TBS fresh lemon juice

4 TBS raw honey or maple syrup  (optional- if your berries are very ripe, you may not need sweetener!)

8 TBS chia seeds

Remove the stems of the strawberries, and slice the strawberries in half. 

Split rhubarb stalk down the center and dice to about 1 cm cubes.

Place the strawberries, rhubarb, lemon juice, and sweetener if using,  in a saucepan over medium-high heat.

Allow the mixture to simmer lightly for about 5 minutes, stirring occasionally.

Once the strawberries are softened, allow to simmer until it reaches a thicker consistency.

Remove the pan from the heat, add the chia seeds, and stir until well combined. Allow strawberry rhubarb mixture to sit and cool for about 10 minutes. While you make the crumble topping.


Crumble topping

In a food processor rough chop:

½ cup macadamia nuts

½ cup walnuts

1 cup pecans

2 TBS coconut oil, melted

2 TBS honey or maple syrup

1 teaspoon cinnamon

1 teaspoon cardamom

Spread the fruit mixture on top of the crust. Spread crumble topping evenly on top of fruit mixture and bake again for 12 minutes at 350*. Remove from the oven and allow to cool. Enjoy with whipped coconut cream or all by itself.

Print
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A slice of strawberry rhubarb crumble

Strawberry Rhubarb Crumble


  • Author: Beth Bollinger

Ingredients

Scale

For the Crust

2 cups almond flour or cashew flour

1 cup arrowroot 

1 teaspoon salt

1 teaspoon vanilla

⅓ cup maple syrup

¼ coconut oil, melted

Strawberry rhubarb filling

4 cups halved fresh strawberries (2 pounds fresh strawberries)

4 cups diced rhubarb (2 -4 stalks depending on size)

2 TBS fresh lemon juice

4 TBS raw hone or maple syrup  (optional- if your berries are very ripe, you may not need sweetener!)

8 TBS chia seeds 

Crumble topping

In a food processor rough chop:

½ cup macadamia nuts

½ cup walnuts

1 cup pecans

2 TBS coconut oil, melted

2 TBS honey or maple syrup

1 teaspoon cinnamon

1 tsp cardamom


Instructions

Preheat the oven to 350°F.

Combine all the crust ingredients in a food processor, and pulse until fully combined. The dough will be crumbly in texture. 

Grease the bottom of a 9 x 13 pan using coconut oil or ghee and press the dough into the bottom of the pan evenly using the back of a spoon or your fingers. 

Bake for about 10-11 minutes until the crust takes on a light golden brown color.

While the crust is baking, make the filling:

Remove the stems of the strawberries, and slice the strawberries in half. 

Split rhubarb stalk down the center and dice to about 1 cm cubes

Place the strawberries, rhubarb, lemon juice, and sweetener if using,  in a saucepan over medium-high heat.

Allow the mixture to simmer lightly for about 5 minutes, stirring occasionally.

Once the strawberries are softened, allow to simmer until it reaches a thicker consistency.

Remove the pan from the heat, add the chia seeds, and stir until well combined. Allow strawberry rhubarb mixture to sit and cool for about 10 minutes. While you make the crumble topping.

Notes

Spread the fruit mixture on top of the crust. Spread crumble topping evenly on top of fruit mixture and bake again for 12 minutes at 350°F*. Remove from the oven and allow to cool.  Enjoy with whipped coconut cream or all by itself.

  • Category: Sweet Treats

Keywords: PALEO, GF, DF, VEGAN