This Strawberry Rhubarb Crumble is absolutely delicious. The strawberry and rhubarb are a great combination. I used some rolled oats and sugar free maple syrup to make a tasty crumble topping. I topped it off with some delicious, non-dairy ice cream. What a great dessert it turned out to be.
Strawberry Rhubarb Crumble
1 lb of fresh strawberries, quartered, (about 3 cups)
2 Stalks of rhubarb, trimmed and sliced
1/2 Cup of coconut sugar
1 Tablespoon of cornstarch
1 Teaspoon of vanilla extract
3/4 Cup of rolled oats
1/3 Cup of all-purpose flour
2 Tablespoons of finely shredded coconut
2 Tablespoons of sugar free maple syrup
3 Tablespoons of coconut oil
1 Tablespoon of coconut sugar
1 Pinch of Himalayan salt
-Preheat the oven to 375F/190C.
Mix the strawberries, rhubarb, coconut sugar, cornstarch and vanilla extract in a 8 or 9 inch baking dish. Combine well and set aside.
-In a medium bowl, mix oats, flour, coconut oil, sugar free maple syrup Himalayan salt and coconut sugar together. Combine well.
-Evenly cover the fruit mixture with the oat mixture and bake for 45 minutes, or until the fruit starts to bubble and crumble is golden. Serve with nondairy ice cream or whipped cream. Enjoy!