Strawberry rhubarb crumble
The easiest way to turn a vegetable into dessert.
Watch the videoSimple, seasonal and it just feels like spring.
Strawberry and rhubarb might be one of the most underrated combinations. Yes, it's a treat, but it's also naturally high in fibre and lower in sugar than most desserts.
The recipe
Serves 6 · Metric, with cups in brackets- For the fruit
- 300g (2 cups) strawberries, diced
- 250g (2 cups) rhubarb, cut into 5mm pieces
- 80g (½ cup) coconut sugar
- 1 tbsp cornflour
- A pinch of sea salt
- For the crumble
- 40g (⅓ cup) plain or gluten free flour
- 30g (⅓ cup) rolled oats
- 50g (⅓ cup) coconut sugar
- 1 tsp cinnamon
- A pinch of sea salt
- 85g cold salted butter, in small pieces
Heat the oven to 190°C (170°C fan) and grease a 23cm square baking dish.
Toss the strawberries and rhubarb with the coconut sugar, cornflour and salt until everything is coated. Tip into the dish.
For the topping, mix the flour, oats, coconut sugar, cinnamon and salt. Rub in the butter with your fingers until large clumps form, then scatter over the fruit.
Bake for about 45 minutes, until the topping is golden and the fruit is bubbling.
Let it cool for 10 to 15 minutes before serving.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. Serve with a big spoon of Greek yoghurt for protein, and stir a handful of chopped nuts into the crumble topping for healthy fat.
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