Stone Pier Press

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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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