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Strawberry Rhubarb Crisp (Crumble)

Strawberry Rhubarb Crisp (Crumble)
  • Meal


  • Cusine


500 g | 1 lb strawberries

400 g | 14 oz rhubarb stalks

1/2 cup raw or coconut sugar

1 tablespoon cornstarch

1 teaspoon pure vanilla extract

¾ cup rolled oats

â…“ cup plain or all purpose flour

2 tablespoons finely shredded coconut

2 tablespoons honey

3 tablespoons reduced fat butter

1 tablespoon light brown sugar

pinch of salt


Preheat oven to 375˚F | 190°C. Combine strawberries, rhubarb, sugar (or sweetener), cornstarch (corn flour) and vanilla in a 2-quart 8-inch baking dish. Mix well to evenly coat. In a medium-sized bowl, combine the oats, flour (or almond meal), coconut, honey, butter (or oil), sugar and salt together. Mix well. Evenly cover the fruit with the oat mixture and bake for 45 minutes, or until the fruit starts to bubble and the crumble is golden and crisp. Serve immediately with ice cream, frozen yogurt, or plain.