Strawberry Rhubarb Crumble – Vegan and Gluten-free

It’s rhubarb season! Let’s party!

It’s hard to describe the flavour of rhubarb. It’s just rhubarb-y. I’ve been a lifelong fan of the combination of strawberry and rhubarb. Strawberry rhubarb jam, pie or tarts? Yes please!

I decided to take advantage of the season by cobbling together a crumble in the Vitamix. Cobbling together a cobbler?

Before you run and make this, let me warn you of a few things. I’m not 100% happy with the crumble part of this crumble. Don’t get me wrong, it’s delicious…but it does taste like coconut. This distracts from the strawberry and rhubarb filling. I will eventually re-work this recipe with an alternate gluten-free crumble recipe. For now, this is what you get…jeez don’t give me such a hard time!

The next warning involves the size of your baking vessel. I put this in to 5 ramekins. Luckily, I had the foresight to put the ramekins on a baking sheet before putting them in the stove. The overflowed like Vesuvius. If you are smart, you will make this in a casserole dish or lasagna pan…something with high sides!  Also, you will want to cover the dish with tinfoil for the first 40 minutes of cooking time. If not, your topping might burn.

Finally, I suggest you let it rest for awhile before you try to eat it. It will be molten hot lava! Let it cool for 5 minutes, and then top it with whipped cream or whipped coconut cream if you are vegan! I didn’t take a picture with the whipped cream on top because I wanted you to see how messy/ugly/perfect they look. This is real life!

Strawberry Rhubarb Crumble

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• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 5 servings

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Ingredients

• Topping
• 1 cup cashews
• 1 cup shredded unsweetened coconut
• 1/3 cup granular sweetener of choice*
• 1/4 tsp vanilla
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/4 cup coconut oil
• Filling
• 1.5 cups chopped rhubarb
• 1 pint of strawberries chopped
• Juice from 1/2 a lemon
• pinch of salt
• 1/3 cup granular sweetener of choice*
• 1 tsp xanthan gum**

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Instructions

1. Preheat oven to 350F.
2. Mix the cashews and coconut together in your blender or food processor until it has a sandy texture.
3. Add the sweetener, vanilla, baking soda, salt and coconut oil and mix until it just comes together.
4. Put the topping in the fridge while you work on the filling.
5. Chop the rhubarb in to 1 inch pieces and quarter the strawberries.
6. Toss them in the lemon juice.
7. Mix the salt, sweetener and xanthan gum together and then mix in to the fruit.
8. Toss the fruit so it’s coated with the sweetener mixture.
9. Put the filling in to a casserole dish with high sides.
10. Crumble the cashew/coconut mixture evenly over the fruit.
11. Cover the dish with tinfoil.
12. Bake for 40 minutes.
13. Remove the tinfoil and bake for another 10 minutes or until the top is evenly browned.
14. Let cool for 5 minutes before serving.
15. Top with whipped coconut cream or ice cream.

Notes

*If you want this to be low carb you can use Swerve or your preferred sweetener. Be sure to check for conversion amounts!

**Xanthan gum replaces the cornstarch you find in many traditional recipes. You could leave it out, but it will change the texture.