With spring upon us, you’ve likely started to see rhubarb at the farmer’s market and your local grocery store. Those long bright red stalks are hard to miss.
As beautiful as rhubarb is, it’s often a misunderstood food. Is it a fruit? A vegetable? Do you eat it raw or cooked? What does it taste like? For one, rhubarb is actually a vegetable. And it’s typically eaten cooked and prepared with some sugar, as it has a very tart flavor.
A classic pairing for rhubarb is strawberry, and with strawberry season also approaching, we think this crumble is the perfect spring dessert.
- 2 cups thinly sliced rhubarb
- 2 cups strawberries, hulled and quartered
- ½ of an orange, zested
- 1-2 tablespoons of orange juice
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup
- 1 ½ tablespoons of arrowroot powder
- Pinch of sea salt
- ½ cup walnuts, chopped
- ½ cup pecans, chopped
- ¼ cup slivered almonds
- ¼ cup coconut
- ¼ cup coconut oil, at room temperature
- ⅓ cup maple syrup
- 1 tablespoon arrowroot powder
- 1 teaspoon orange extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon sea salt
- Preheat the oven to 350 F. Grease a 9 inch pie pan.
- Place the strawberries and rhubarb in a large bowl with the orange zest, orange juice, maple syrup, vanilla, sea salt and arrowroot powder. Mix well.
- For the crumble topping, mix all the ingredients in a bowl except for the coconut oil. Add in the coconut oil, using your hands or a pastry cutter. Mix until all of the oil is evenly distributed and the mixture begins to resemble crumbs.
- Cover the bottom of the prepared pie pan with the fruit topping. Top the filling evenly with the crumb topping. Bake for 25 minutes or until the top is golden brown.
- This recipe calls for arrowroot powder to thicken the filling and give texture to the crumble. Arrowroot powder keeps this recipe gluten-free and corn-free, but you can also use cornstarch if you’d like.