Strawberry and rhubarb crumble

Spring is upon us here in beautiful Vancouver BC and that means you can find fresh rhubarbs in grocery stores. Rhubarb is a great ingredient for making desserts. For this recipe we used rhubarb and strawberry to make a mouthwatering crumble. Both us love this crumble because it’s not too sweet and can be made very quickly. This is the perfect dessert to bring to a potluck dinner!


100g (3.5 oz) strawberries
150g (5 oz) rhubarb
100g (1/2 cup) coconut oil
75g (3/4 cup) oats
50g (1/4 cup) sugar, brown
50g (1/3 cup) almonds, chopped finely


Wash and cut rhubarb and strawberries into bite size pieces.
Lay them in one layer in an oven pan.
Chop almonds in a chopper or cutting board. Mix almonds, sugar, coconut oil and oats till uniform mixture.
Spread oat mixture evenly on top of the rhubarbs and strawberries. Bake in the oven for 30 minutes at 190 C (375 F) till the crumble looks deliciously golden brown.


Serve with a dollop of yogurt, sour cream or vanilla ice cream.


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