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Strawberry Rhubarb Crumble
When rhubarb is in season it is the perfect time to make a crumble. Strawberries are the perfect fruit to pair with rhubarb to balance the tartness, leaving you with a sweet/tart dessert that is perfect on its own or topped with a generous spoonful of banana nice cream.
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Equipment
Ingredients
Filling
- 2 cups strawberries, cut into chunks
- 2 cups rhubarb, cut into chunks
- ½ cup strawberries, chopped
- ½ cup deglet dates, pitted
- ½ cup water
- 1 tsp lemon juice
Crumble topping
- 1 cup organic rolled oats
- ½ cup walnuts
- ½ cup deglet dates, pitted
- 1 teaspoon vanilla extract
- cinnamon, sprinkle
Instructions
- Preheat oven to 375°F.
- Pour the strawberry and rhubarb chunks to a 8″x8″ baking dish.
- Add the remaining filling ingredients to a blender and lightly blend.
- Pour mixture over the strawberry and rhubarb chunks in the baking dish.
- Add the crumble ingredients except for the cinnamon and lightly blend in a blender or food processor until crumbly.
- Sprinkle this mixture over the fruit mixture in the baking dish.
- Dust the entire top of the crumble with cinnamon.
- Bake for 35 minutes.
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Nutrition info
Calories: 214kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 5mgPotassium: 463mgFiber: 6gSugar: 19gVitamin A: 53IUVitamin C: 39mgCalcium: 71mgIron: 1mg
3 comments
So good! As soon as I saw the video, I knew I had to make it. Luckily, I had rhubarb and freshly picked strawberries.
This crumble is the perfect sweetness without taking away from the fruit.
I will be trying this with other fruit too, as I think this is such a great recipe!
I made a double recipe of this today. It was delicious. Just enough sweetness to counter the tartness from the rhubarb. Thanks.
Made this tonight with rhubarb and strawberries from my garden. Delish. Thank you.