Tart Rhubarb & Sweet Strawberries make a delicious combination : CRUMBLE RECIPE

Yes, I froze last summer’s rhubarb bounty for a winter.  treat. 

The healthiest Strawberry Rhubarb Crumble recipe I could find is also the best ever! We topped it with Coconut Bliss Vanilla Bean (plant based ice cream). It has tropical undertones so it paired perfectly with the tart rhubarb and sweet strawberries.

It was pretty easy with just a handful of simple ingredients, a mixing bowl, a food processor (optional), and a baking dish.

This recipe is easily adaptable and can be made with any fresh fruit you have on hand like berries, peaches or apples.


★★★★★ 5 from 5 reviews

Author: Jess  Choosing Chia 

Prep Time: 15 minutes  

Cook Time: 45 minutes  

Total Time: 60 mins  

Yield: 6 servings 



3 cups strawberries, cut in halves

2 cups rhubarb, cut into 1-inch pieces 

1/3 cup freshly squeezed orange juice

3 tbsp cornstarch

1/4 cup maple syrup

Crisp topping 

1/2 cup gluten-free rolled oats

1/2 cup almond flour (can substitute cassava flour, or gluten-free flour)

1/4 cup coconut sugar

1/2 tsp cinnamon

1/4 tsp salt

1/4 cup vegan butter, cut into cubes (can sub coconut oil) 


Preheat the oven to 375 degrees F.

Add the chopped strawberries and rhubarb to a large mixing bowl. Mix the orange juice, cornstarch and maple syrup together until combined and then add to the mixing bowl, tossing everything together.

In a food processor, add all the crisp topping ingredients and pulse until crumbly. You can alternatively use a bowl and your hands, pressing until you get a crumbly mixture.

Pour the fruit mixture into an 8×8 inch baking dish then add the crumble topping.

Bake for 45-50 minutes, then remove from the oven and let cool for at least 15 minutes before serving.

Here’s the skinny....


Serving Size: 1/6th of recipe

Calories: 215

Sugar: 17g

Sodium: 50mg

Fat: 8g

Saturated Fat: 4g

Carbohydrates: 30g

Fiber: 3.5g

Protein: 2.5g


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