Rhubarb and Strawberry Crumble
- 700g (1½ lbs) trimmed rhubarb, cut into short lengths
- 110g (4 oz) whole, soft dates (medjool are ideal but you can use dried dates soaked in hot water until softened)
- 275g (10oz) large strawberries, hulled
- 110g (4 oz) gluten-free flour
- 40g (1½ oz) gluten-free oat or buckwheat flakes
- 40 g (1½ oz) ground almonds
- 40 g (1½ oz) slivered almonds
- 40 g (1½ oz) coconut oil
- 1 tbsp mild-tasting runny honey or ½ tsp stevia
- 1 tsp vanilla extract
This is a variation on my Chocolate and Banana Crumble which I created for Easy, Tasty, Healthy, but unfortunately we didn’t have room to include. It is however the most amazing dessert. Not only a delight to eat but full of ‘good for you’ ingredients.
- Pre-heat the oven to 190°C (170° fan), gas mark 5.
- Put the rhubarb in a pan, cover with cold water and bring to the boil, watching carefully. As soon as it begins to boil, tip the rhubarb into a sieve to remove the liquid (this removes any acidity from the rhubarb). Place the rhubarb back in the pan (you won’t need any liquid) and simmer for 2-3 minutes or until just cooked.
- Process half the rhubarb with the dates until smooth, then mix with the remaining rhubarb and the strawberries.
- Place the mixture in a flat baking dish approximately 25cm (10 in) by 18cm (7 in) and level the surface.
- To make the crumble, sieve the flour then mix in the oat or buckwheat flakes, and ground and slivered almonds.
- Place the coconut oil in a pan with the honey or stevia and vanilla extract and melt together until runny. Add the dry ingredients and mix well to combine. Continue mixing until you have a crumbly texture.
- Spread the mixture on top of the rhubarb and strawberries, level the surface and bake for about 25 minutes or until the crumble is brown and crisp on the surface.
- Serve with coconut cream, ice cream or custard made with non-dairy milk.