Strawberry-Rhubarb Crumble

Let me first say that my goal when making a dessert is to try to make something delicious that’s relatively healthy, and doesn’t contain a lot of unhealthy fat and sugar. I think this satisfies that criteria!

Every spring, I look forward to getting rhubarb in my CSA shares because I love to make strawberry-rhubarb crumble with it! The tartness of the rhubarb and sweetness of the strawberries balance each other and are a perfect match. I only add a little sugar to the fruit filling because I like the tartness of the rhubarb. Plus the crumbled topping has some brown sugar in it as well. You can adjust the sweetness level to your liking! (This dish can also easily be made gluten-free. I use Bob’s Red Mill brand for GF rolled oats and 1-for-1 GF flour)
P.S. This dessert can be made with any combo of fruit… I’ve made it with apples, pears, peaches, blueberries, etc. It’s best to use whatever fruit is in season!

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Filling:
2 cups rhubarb, peeled and diced small
2 cups strawberries, washed and sliced
1 Tblsp sugar
1 Tblsp flour

 

Crumble topping:
1 cup rolled oats
1/2 cup flourHCV_StrawberryRhubarbCrumble - 1 (7)
1/3 cup brown sugar
1 tsp cinnamon
3 Tblsp vegan margarine, melted

 

 

Preheat oven to 375 degrees
Spray 8″x8″ or 9″x9″ pan with cooking sprayHCV_StrawberryRhubarbCrumble - 1 (8)

 

Toss rhubarb and strawberries with sugar and flour in a mixing bowl and set aside.

To make crumble topping, mix rolled oats, flour, brown sugar and cinnamon. Stir in melted margarine gently until well-combined.

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Place fruit mixture in bottom of pan.
Place crumble topping evenly over the top of the fruit.
Bake for 35 min (plus a few min under the broiler to brown top)

 

 

Serve warm or cold!
It’s delicious on its own or with some dairy-free vanilla ice cream!

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