Strawberry Rhubarb Crumble | The Whole Food Plant Based Cooking Show
When rhubarb is in season it is the perfect time to make a crumble. Strawberries are the perfect fruit to pair with rhubarb to balance the tartness, leaving you with a sweet/tart dessert that is perfect on its own or topped with a generous spoonful of banana nice cream.
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Ingredients
Filling
2 cups (304g) strawberries, cut into chunks
2 cups 260g) (rhubarb, cut into chunks
1/2 cup (76g) chopped strawberries
1/2 cup (112g) pitted dates
1/2 cup (236ml) water
1 tsp lemon juice
Crumble topping
1 cup (80g) rolled oats
1/2 cup (75g) walnuts
1/2 cup (112g) pitted dates
1 teaspoon vanilla extract cinnamon
Instructions
- Preheat oven to 375°F (190°C).
- Pour the strawberry and rhubarb chunks to a 8″x8″ baking dish.
- Add the remaining filling ingredients to a blender and lightly blend.
- Pour mixture over the strawberry and rhubarb chunks in the baking dish.
- Add the crumble ingredients except for the cinnamon and lightly blend in a blender or food processor until crumbly.
- Sprinkle this mixture over the fruit mixture in the baking dish.
- Dust the entire top of the crumble with cinnamon.
- Bake for 35 minutes.
