Thursday, June 14, 2018

Strawberry Rhubarb Crumble (Vegan, Gluten Free & Refined Sugar Free)

I had two fun recipes to choose between when posting today - a Quinoa Bruschetta Casserole and a Strawberry Rhubarb Crumble. I had the hardest time deciding which to share first! Ultimately, I decided to go with the crumble because I think dessert first makes life a little sweeter! So, first this fun dessert and next Tuesday I share a delicious main dish! This strawberry rhubarb crumble recipe is from a blog called Texanerin, you can find it HERE.

I have shared many strawberry rhubarb treats before - classic strawberry rhubarb pie, strawberry rhubarb bars, gluten free strawberry rhubarb crumble and strawberry rhubarb heart shaped hand pies (so perfect for Valentine's day!)! Can you tell that I love strawberry rhubarb? So why more, you might be asking. Since cutting gluten, dairy and sugar, I have really been craving a strawberry rhubarb treat and I recently discovered the most perfect recipe! This strawberry rhubarb crumble is gluten free, refined sugar free and vegan and it's super easy to make! There aren't any crazy obscure ingredients and it comes together really easily! If you do not have any food restrictions, I highly recommend checking out some of my old recipes. But if you have some sensitivities, I recommend this new recipe because it was fabulous!

Start by cutting up 2 cups of rhubarb and 2 cups of strawberries - I used fresh rhubarb and frozen strawberries. You could easily use frozen or fresh strawberries and rhubarb, I have used both in the past! Put the chopped up strawberries and rhubarb in a medium mixing bowl and stir to combine.
Mix in 1/4 cup of coconut sugar and 1 1/2 Tablespoons of cornstarch.
When the strawberry rhubarb mixture is combines, transfer it to a 8x8'' baking dish. Then, start on the crumble.

You better believe I used the same bowl to mix up the crumble as I did to make the strawberry rhubarb filling. Dishes are my least favorite thing about cooking/baking, so I went ahead and mixed the crumble in the same bowl and the strawberry rhubarb!
So, in a medium mixing bowl mix 3/4 cup + 1 Tablespoon of gluten free oat flour and 1 1/4 cups of gluten free oats together.

Then, mix in 1/2 cup of coconut sugar and 1/4 teaspoon of salt. Lastly, mix in 1/2 cup + 1 Tablespoon of softened coconut oil. I recommend using a fork to press the coconut oil into the crumble. When the crumble begins holding together, break it up over the strawberry rhubarb filling in the baking dish. Spread the crumble out as evenly as possible.
Preheat the oven to 350 degrees Fahrenheit. Bake the crumble for 35-38 minutes - the strawberry rhubarb filling should be bubbling and the crumble should be browned. You might notice a little bite taken out of the corner of the crumble - my family just couldn't wait for dessert and I couldn't get a picture before they grabbed a bite!
Let the strawberry rhubarb crumble cool for about a half hour before you serve it. You can serve it warm or at room temperature.

(Vegan, Gluten Free & Refined Sugar Free)
serves 6-8


for the filling...
2 cups strawberries
2 cups rhubarb
1/4 cup coconut sugar
1 1/2 Tablespoons cornstarch

for the crumble...
3/4 cup + 1 Tablespoon gluten free oat flour
1 1/4 cups gluten free oats
1/2 cup coconut sugar
1/4 cup salt
1/2 cup + 1 Tablespoon coconut oil, softened


1. Start by mixing the filling together - cut the strawberries and rhubarb into small pieces, the put the chopped berries and rhubarb in a medium mixing bowl. Mix in the coconut sugar and the cornstarch.
2. Transfer the mixed filling into a 8x8'' baking dish.
3. In a medium mixing bowl, combine the gluten free oat flour and the gluten free oats.
4. Mix in the coconut sugar and the salt. Then, press in the softened coconut oil until the crumble begins to hold together.
5. The sprinkle the crumble over the strawberry rhubarb filling. Try to spread it as evenly as possible.
6. Preheat the oven to 350 degrees Fahrenheit and bake the crumble for 35-38 minutes until the fruit filling is bubbling and the crumble is slightly browned.

Have a great day!

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