Strawberry Rhubarb Crumble
Rhubarb season means hot crumble with melting dairy-free vanilla ice cream! This family-favorite dessert is a little new and a little nostalgic.
| Yield: 6-8 servings | Time: 50 minutes |
Cook over low heat for ten minutes or until soft, making sure not to burn the sugar:
8-10 rhubarb stalks (about 3 cups, chopped into 1-2 in. sections)
1 cup brown Sugar (use more or less depending on how tart you like it)
Remove from heat and add:
2 cups strawberries
In a separate bowl mix together:
4 tbsps coconut oil – softened, but not melted (or 100 grams of butter)
½ cup flour – choice of all-purpose, whole wheat, gluten-free or almond meal
1 cup rolled oats
½ cup brown sugar
½ cup walnuts crumbled into chunks (optional)
1 tsp cinnamon
½ tsp baking soda
1 tsp maple syrup (optional)
½ tsp salt
Pour the filling into an oven-ready dish, top with crumble, and bake for 30 minutes or until golden brown and crispy.
Serve hot with a dollop of dairy-free ice cream (your choice)!
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