Rhubarb, Cherry and Strawberry Crumble

June  1, 2014
0 Ratings
  • Serves 5
Author Notes

It’s rhubarb season and this tart vegetable is perfect for pies, tarts, scones and…cobblers. So why not sweeten up with a Rhubarb Crumble {a fancy word for a crisp}? It’s the perfect dish to bring to this summer's picnic. —Tonie

What You'll Need
  • Rhubarb Mix
  • 3 Rhubarb Stalks, chopped
  • 1 cup Dark red cherries
  • 1 cup Strawberries
  • 1/3 cup Light brown sugar, packed
  • Crumble
  • 1/3 cup Gluten-free Flour
  • 1/3 cup Rolled Oats
  • 2 tablespoons Almond Butter
  • 3 tablespoons Coconut Oil
  • 1/4 cup Almonds, chopped
  1. Pre-heat oven to 400 degrees.
  2. Place chopped rhubarb, cherries and strawberries in a saucepan over medium heat. Cover and heat for 2-4 minutes.
  3. Add brown sugar to heated fruit mix and stir until blended. Heat an additional 10-12 minutes or until the fruit juices are bubbling and rhubarb is soft.
  4. While the fruit continues to cook, prepare the crumble.
  5. In a mixing bowl, combine the almond butter, coconut oil, gluten-free flour, oats and almonds. Mixture should be 'crumbly'. If not, add a few more oats.
  6. When fruit mixture is ready, remove from heat and pour into a glass 8x8 dish. Top with crumble.
  7. Bake for 20-25 minutes. Serve warm or room temperature.
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