Strawberry and Rhubarb Crumble

It’s truly amazing what a difference a couple of weeks makes. Where as we were buying fruit from California and Mexico just a month ago, now we can pick strawberries and perhaps find a friend with rhubarb growing in their garden. This is one of the best times of the year to be a VegHead. Local produce is starting to show up on shelves and even in our own yards. We are already having kale from the garden and the tomato plants have flowers. This is the time of year where shopping local is a possibility so keep your eyes on where your produce is grown. In celebration of all things in season, this week Kyla shares her strawberry and rhubarb crumble. This is a great dessert or maybe breakfast…

Strawberry & Rhubarb Crumble

Course: DessertCuisine: vegan, vegetarian, gluten freeDifficulty: easy

Servings

6

servings

Prep time

10

minutes

Cooking time

50

minutes

Total time

1

hour 

Ingredients

• For the Filling

• 2 1/4 cups of fresh strawberries, hulled and sliced

• 2 1/4 cups of rhubarb, sliced

• 1/4 of maple syrup

• For the Topping

• 1 cup of rolled oats

• 1/4 cup of almond flour

• 1/4 cup of oat flour

• 1/2 cup of walnuts

• 1/4 cup packed light brown sugar

• 1 pinch of sea salt

• 3 Tbsp of cold vegan butter

Directions

• Preheat oven to 350° F and prepare an 8″ × 8″ baking dish.
• Add the strawberries and rhubarb to the dish and toss with the maple syrup.
• Add the oats, oat and almond flour, sugar and butter to a mixing bowl. Using your hands (or a pastry cutter if you have one), mix well until all of the butter is evenly distributed.
• Add the topping mixture to the top of the fruit in an even layer and then spread the walnuts over the top.
• Bake for 45 the crumble minutes or until the top is golden brown.
• Let the crumble cool for 10 minutes before serving.

Notes

• As you can imagine this dessert goes well with vanilla, dairy-free ice cream.