Strawberry Rhubarb Crumble, GF, Vegan

 

Strawberry Rhubarb Crisp with vanilla ice cream.

Strawberry Rhubarb Crisp with vanilla ice cream.

This weekend I went to visit my in-laws near Bainbridge Island, Washington.  Bainbridge has an amazing little farmer’s market with talented artisans and beautiful booths filled with produce.  When I was there on Saturday, one of the booths was featuring rhubarb and had a recipe for a flourless Strawberry Rhubarb Crumble.  Even though I had never cooked rhubarb before and had only eaten it a few times, once I sampled the crisp, I was hooked.  My son, mother-in-law and I instantly decided we needed to recreate the crisp for dessert that night.

Beautiful Rhubarb at the farmer's market.

Beautiful Rhubarb at the farmer’s market.

I loved this recipe because it did not include any gluten or dairy and is pretty light on sugar.  I also liked it because it included chia seeds for added omega-3′s. The chia seeds acted as a nutty, crunchy binder in both the filling and the crumble.  You can buy Chia Seeds here)  The almond meal used in place of flour offered a tasty, nutty  flavor I loved.  Almonds are high in fiber, Vitamin E, potassium and magnesium.  (You can buy Bob’s Red Mill Flour Almond Meal here.)

The strawberries offered a potent dose of Vitamin C and other antioxidants and the rhubarb is also high in fiber, Vitamin C and provides a major dose of Vitamin K, which supports healthy bone growth and can limit neuronal damage in the brain.  The oats contributed an extra boost of fiber, manganese and a surprising amount of protein.  (You can buy Bob’s Red Mill Oats Rolled Regular here.)

There are so many beneficial ingredients in this crumble that I think you could serve it for breakfast and feel like you have started your day off on the right nutritional foot!  I love when a dessert is good and good for you!!

Filling waiting for the crumble topping.

Filling waiting for the crumble topping.

I think I mentioned in a previous post how much my father-in-law loves fruit desserts so he was thrilled when my son pulled this one out of the oven.

Finished crumble ready for dessert.

Finished crumble ready for dessert.

Some of us added ice cream to our crumble but if you are dairy free, it was just as good without it.

Crumble with ice cream.

Crumble with ice cream.

Strawberry Rhubarb Crumble, GF, Vegan

Ingredients

  • For Base
  • 2 lbs of strawberries, chopped
  • 1 cup of rhubarb
  • 1/2 lemon, juiced
  • 1 tsp of cinnamon
  • 2 tbsp chia seeds
  • 3 tbs of brown sugar
  • For topping
  • 1 cup of almond flour
  • 1 tsp cinnamon
  • 1/2 cup rolled oats
  • 3 tbs brown sugar
  • 1 tsp baking powder
  • 1/8 tsp of salt
  • 2 tbs chia seeds
  • 4 tbs of coconut oil, softened
  • 1/2 cup almonds, chopped

Instructions

  1. Preheat oven to 375 degrees.
  2. In medium bowl, combine base ingredients. Mix well and then set aside while you prepare the crust.
  3. In medium bowl, mix almond crumble topping ingredients except coconut oil and crushed almonds.
  4. Warm up the coconut oil by putting jar in warm water.
  5. Add coconut oil and chopped almonds in the bowl with the crumble topping. Mix until a course crumb is formed.
  6. Pour the base into a 8 X 11 baking dish. Top with crumble topping and bake until bubbling and almonds are roasted.
  7. Bake about 30-40 minutes depending on your oven.
  8. Wait 15 minutes before serving.
  9. Serve warm or room temperature and include ice cream topping if desired.
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Shared with Homespun Oasis, She eats, The Nourishing Gourmet, Real Food Fridays, Gluten Free HomemakerGirl Meets NourishmentRock My Vegan Socks, The Novice Gardner, Food Renegade, Allergy Free Alaska and Live Laugh Rowe.

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19 Responses to Strawberry Rhubarb Crumble, GF, Vegan

  1. When dessert is clean enough for breakfast but I still feel indulgent eating it, that’s when I know I’ve hit the jackpot. I adore strawberry, rhubarb crumble and love this version.

    • admin says:

      I know! I left the leftover crumble in Washington with my father-in-law but my brain was totally craving it the next morning back in Portland. Oh Well, I will just have to recreate it. I am thinking about a peach and Oregon marionberry one this time.

  2. dan says:

    This is both very good and very good for you! Thanks for the info!!

  3. Jhuls says:

    It may sound odd, but I haven’t tried rhubard in my entire life and so many amazing recipes I have seen with rhubard and this is one of them. Are they sweet? This crumble looks so perfect and with so much amazing ingredients! :)

    • admin says:

      I know! I was the same way. I had only had it once before in a kind of strawberry rhubarb bar a friend had made. It was super yummy too! I think on its own, rhubarb is maybe a little bitter so it is usually paired with something sweet. All I know is it was very tasty in this crumble!

  4. Lori says:

    I absolutely love this! I love all the ingredients! My type of dessert! Bookmarking!

  5. Mandi says:

    This is lovely – rhubarb is so amazing and versatile (I’ve tried it in a couple of savoury recipes too) and I always think it’s best in a fruit crumble…..thanks for sharing!

  6. I love the strawberry rhubarb combination. As a child my sisters and I would dare each other to eat it raw. It makes me pucker thinking about it! :)

  7. Suchitra says:

    Love it love it love it because it is GF!
    Thanks for sharing!

  8. Marla says:

    Sounds so delicious – strawberries & rhubarb are always a good combination. Love you picture. Thanks for sharing on Real Food Fridays Blog hop. Will pin.

  9. A home cook says:

    This looks great, and you’ve gone so much lighter on the crumble too. We usually use walnut or almond for the crumble topping, with some oats and honey (to avoid sugar), but your method of just having less is also good ;-) Thanks for bringing this to Fiesta Friday.

    • admin says:

      Oh, honey! What a great idea for a sweetener! I am planning to make this for a bar-b-que on Friday so I might have to try some honey!

  10. This looks and sounds fabulous and oh so healthy – I love the idea of it for breakfast, perhaps with a spoonful of gorgeous Greek yoghurt. Thank you so much for bringing this to Fiesta Friday – it has gone down a treat! Have a wonderful week!

  11. Genie says:

    Love rhubarb and strawberries! Will have to give this a try.

  12. I was SO excited to see rhubarb at the market recently! I would love to try making this with it =)
    Thanks so much for sharing this over at Healthy Vegan Fridays – I’ve pinned this to our Pinterest Board.

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