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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
2 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.