By Blooming Aprons
Bursting with strawberry and vanilla, this strawberry rhubarb crumble is a must try!
Let me just begin to tell you that while growing up we used to have Rhubarb in our garden and, as with other fruits and veggies, I would go in the garden and pick whatever I wanted and just eat it right there. Something about the tartness of the rhubarb really appealed to me and to my parents' surprise, I was eating the stalks as they were. I know, it’s a little strange now thinking of it, but I like sour more than sweet so it kinda makes sense. Anyway, this strawberry rhubarb crumble is perfection, combining sweet summer strawberries with sour rhubarb and is gluten free, grain free and vegan. The filling here is pretty basic: rhubarb, strawberry, lemon juice for some burst of flavor, coconut sugar and don’t disregard the vanilla, it really makes a big difference. Both the vanilla beans or the extract work, the beans, of course, give it more flavor. Tapioca flour acts as a thickener in the filling while also preserving the color. For the crumble, we went with a grain free version by using a combination of cassava flour and almond flour. Also, we added tigernut flour to increase the nutritional content, but rest assured, it can be easily replaced with almond flour if you don’t normally have it in your pantry. Next, for the crunch we have shredded coconut and sliced almonds. Everything gets mixed together with maple syrup and coconut oil to achieve a crumble texture. This Strawberry Rhubarb Crumble is full of summer flavors and a very healthy dessert to be enjoyed on any warm and sunny day. The leftovers make for a great breakfast as well.
1h 15 min
Preheat oven to 350F.
Make the filling: place all the ingredients in a large bowl, toss gently to combine. Transfer the filling to a 9 inch pie dish and set aside for 10 min.
To make the crumble, place all the ingredients in a large bowl and mix very well using a wooden spoon or your hands. You are looking to get a well moist but crumbly mixture.
Top the fruit filling with the crumble mixture, breaking the larger crumbs, to form an even layer.
Cover with aluminum foil and bake for about 40 min until the fruit is bubbling. Remove the foil and bake 15 more min or until crumble is golden brown.
Serve warm or at room temperature.
Don’t forget to tag @bloomingaprons when you make one of our creations, we would love to see what you have been making!