This strawberry rhubarb crumble makes a delicious summer dessert. Eating with the seasons means your are getting the most nutrients and taste from food so simply swap the rhubarb and strawberries for whatever fruit is in season at the time.STRAWBERRY RHUBARB CRUMBLE


2 cups or either organic blanched almond flour or organic almonds, try to use activated almonds (ones that have been soaked and dehydrated). For more information see my blog here

2 cups organic coconut, I use toasted coconut chips but any type is fine

1/2 cup organic coconut flour

120g organic grass-fed butter, cold or at slight room temperature

1 tsp organic vanilla, I use powder

2 tsp organic ground cinnamon

2-4 tbsp organic raw honey, B grade maple syrup or brown rice syrup. I find that the fruit and coconut gives this dessert much sweetness so I only use 1-2 tbsp of sweetener

1/4 tsp unrefined sea salt

2 cups organic rhubarb, stewed

2 cups organic strawberries, sliced


1) Preheat the oven to 180°C (350F)  and grease a baking dish with butter or coconut oil, I use a brownie size dish

2) If you are using whole almonds use a food processor to blend the almonds until they form a flour, keep them chunky for a crunchy texture

3) Put all of the dry ingredients into a mixing bowl. Chop the butter into chunks, using your fingers rub it into the dry ingredients

4) Drizzle the brown rice syrup over the top once the butter is mixed through and mix until well combined

5) Place the rhubarb and strawberries in the bottom of the baking dish. Using your hands, crumble the mixture to cover the fruit

6) Bake for about 25 minutes or until golden brown

Serve with fresh organic grass-fed full fat cream or yoghurt


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