It’s officially strawberry season and what better way to celebrate than with this sweet and tart Strawberry Rhubarb Crumble! I received rhubarb in my Fresh City Farms organic produce delivery this week and was so excited to experiment with it for the first time. Naturally this healthy and delicious crumble came to mind and I’m happy to report that it’s also vegan and gluten-free!
Coconut oil and almond meal are what set this recipe apart from traditional fruit crumbles, which are made with butter and flour. Gluten-free rolled oats make the crispy crumble layer perfect for those with gluten sensitivities. I use coconut sugar which is much lower on the glycemic index than refined sugar, meaning that it doesn’t cause rapid fluctuations in blood sugar levels. The high fibre content also helps slow down the absorption of sugar into the blood stream, assists with digestion, lowers cholesterol and aids in achieving a healthy body weight.
Strawberries are a member of the rosaceae (rose) family, thought to have been cultivated in ancient rome. These heart shaped gems are now grown in every province in Canada and are considered one of the most popular fruits in the world. In addition to being juicy and delicious, strawberries are packed with vitamins, minerals, fibre and antioxidant phytonutrients. Phytonutrients are responsible for the bright colours found in fruits and vegetables and help protect our cells against oxidative damage. A number of phytonutrients have also been shown to reduce the risk of cancer, heart disease and stroke. Strawberries are an excellent source of vitamin C, manganese, folate, and potassium.
A SIMPLE #GLUTENFREE STRAWBERRY RHUBARB CRUMBLE TO SHARE WITH YOUR FRIENDS THIS SUMMER! Click To Tweet
Initially cultivated for it’s medicinal properties, Rhubarb is commonly mistaken for a fruit. It’s actually a perennial plant and happens to be one of the lowest calorie vegetables available. Only the stalks are edible however, as the leaves contain a toxic substance called oxalic acid. Rhubarb is a great source of fibre, vitamin K, C, calcium, folate, manganese and potassium. It’s high antioxidant content helps protect healthy cells from free radical damage often caused by stress, processed foods and environmental factors.
- 2 cups strawberries, chopped
- 2 cups rhubarb, chopped
- 2 tbsp raw coconut palm sugar
- 1 tbsp maple syrup
- 3 tbsp coconut oil
- 1 cup rolled oats (gluten-free)
- 1 tbsp chia seeds
- ½ cup almond meal
- ½ tsp cinnamon
- ½ tsp vanilla
- Preheat oven to 350F.
- Chop the strawberries and rhubarb and add directly to an 8x8" or similar size pan.
- Sprinkle with raw coconut palm sugar and chia seeds and toss to coat.
- In a separate bowl, combine the oats, almond meal, cinnamon, maple syrup, coconut oil and vanilla.
- Sprinkle crumble mixture evenly on top of fruit layer.
- Bake for 40-50 minutes or until the fruit is soft and bubbling through the crumble layer. The top should be golden and crispy.
- Serve warm with coconut yogurt or banana "nice" cream.
This strawberry rhubarb crumble is so simple to make and requires many staple ingredients that you likely already have on hand. It’s extremely versatile and can be made with a variety of fruits and nuts, such as blackberries, peaches, blueberries, raspberries, almonds and walnuts. Just swap out whatever seasonal fruit and nuts you can get your hands on and the results will be amazing! It’s the perfect dessert for an outdoor summer dinner party or a late night snack with a scoop of vanilla “nice” cream. You can also enjoy it hot or cold for breakfast with a couple spoonfuls of coconut yogurt on top (as pictured).
I hope you guys enjoy this recipe and share it with your family and friends! I would love to see your amazing creations and encourage you tag your photos with @wholeheart.nutrition and #wholeheartnutrition. Have a great week everyone!
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