The following recipe is the only thing I do with Rhubarb. I am not a fan of pie crust, though I do enjoy a crispy, sweet topping baked over fruit. I love this recipe because without even thinking of it, rhubarb pops up in my yard every year, and the rest of the ingredients are usually in the pantry. As long as I have strawberries, I can throw this yard-to table treat together any nights through the warm months.
YIELDS
6 Servings
PREP TIME
COOK TIME
TOTAL TIME
- 3 Rhubarb Stalks, sliced
- 1 Quart Strawberries, quartered
- 1 Tablespoons Coconut Sugar
- 1 Teaspoon Arrowroot powder
- 1 Cup Gluten-Free Oats
- 1/2 Cup Coconut Flour
- 3/4 Cup Coconut Sugar
- 1/2 Cup Vegan Butter or Coconut Butter
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
- 3 Rhubarb Stalks, sliced
- 1 Quart Strawberries, quartered
- 1 Tablespoons Coconut Sugar
- 1 Teaspoon Arrowroot powder
- 1 Cup Gluten-Free Oats
- 1/2 Cup Coconut Flour
- 3/4 Cup Coconut Sugar
- 1/2 Cup Vegan Butter or Coconut Butter
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
Directions
1. Heat the oven to 350 degrees. Toss the rhubarb, strawberries, 1 tablespoon of coconut sugar and arrowroot powder together in a 9″ square pan.
2. In a bowl, combine the oats, flour, sugar, butter, cinnamon, and vanilla extract with your hands or a fork.
3. Sprinkle the crumble topping over the fruit. Place the dish in the oven for 20 minutes, or until the crumble begins to brown.
4. Serve immediately, with your favorite vegan ice cream or whipped topping. Happy harvest!
Also by Jessica: Paleo Chocolate Chip Cookie
Related: Strawberry Rhubarb Compote
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Photo: Jessica Riley-Norton
