The Whole Food Plant Based Cooking Show
Strawberry Rhubarb Crumble
Calories: 214kcal
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.
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
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.
Scan To Watch The Video!
Nutrition
Calories: 214kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 463mg | Fiber: 6g | Sugar: 19g | Vitamin A: 53IU | Vitamin C: 39mg | Calcium: 71mg | Iron: 1mg
