Today we are going to make a traditional English dessert; Rhubarb & Strawberry Crumble. We were looking forward to the first rhubarb of the season to bake this crumble that will take you to comfort food heaven.
Do you know what crumble is? This is a traditional English recipe made with flour, sugar, oats and butter. The crumble covers a layer of chopped fruit and then it is baked until golden brown and crispy on top. It can be made with any fruit and turns it into a juicy and delicious compote. I love the combination of fruits in this Rhubarb & Strawberry Crumble recipe.
Have you heard anything about rhubarb? It’s known as a fruit but is harvested as a vegetable. Does it reminds you of celery? They are from the same family but rhubarb is mostly used when baking where its particular flavour combines beautifully with sweet ingredients giving a nice touch of acidity. The red tones of the stalks gives a nice pink colour to crumbles, pies and tarts. Only the stalks can be eaten as the leaves are toxic. Rhubarb is a classic ingredient in English desserts, American pies and are even found in Persian stews. Nutritionally, Rhubarb is low in calories and high in fibre and vitamin C.
This Strawberry Rhubarb Crumble is a much healthier version than a classic crumble recipe, it is gluten free and vegetarian. Learn the four short steps below to make this crumble within 15′ and you will master any crumble recipe using your favourite fruit. Crumble is served warm with ice-cream or cream but it’s much healthier to eat it with some natural or even milk. It’s gorgeous.
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Delicious Rhubarb & Strawberry Crumble with a Spring twist. Enjoy every spoonful!
- 2 cups rhubarb (4-5 stalks), chopped into 1-2cm pieces
- 1 cup strawberries o berries (fresh or defrosted)
- 3 Tbsp corn flour or all purpose flour
- 1/2 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 lemon, only zest
- 1 cup whole oats or gluten free oats
- 1/2 cup almondmeal or all purpose flour
- 5 Tbsp maple syrup or honey
- 3 Tbsp butter or coconut oil at room temperature
Preheat the oven to 180ºC/350ºF.
Mix the rhubarb and strawberries together in a large bowl. Add maple syrup, vanilla extract, lemon zest and corn meal. Pour the mixture into a medium baking dish.
Use the same bowl to mix the oats and almonds together. Pour in the maple syrup and mix to combine. Cube the butter in small pieces and toss with the flour. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
Scatter the crumble over the rhubarb and bake for 45' at 180ºC or until golden brown on top. Serve piping hot with some yogurt on top.
I hope this Rhubarb crumble makes getting up easier for you. Feeling inspired? Why not try some of the Granola Recipes of the blog.