Strawberry Rhubarb Crumble - Culinary Therapy

Strawberry Rhubarb Crumble

The quintessential early spring dessert, made healthy. High in nutrients and fiber. Gluten, dairy, and refined sugar free.

16 oz strawberries, halved (quartered, if large)
16 oz rhubarb, cut into 1/2 inch pieces (remove ends)
3/4 cup maple sugar
2 tbsp corn starch
1/2 tsp sea salt

2 cups rolled oats
1/2 cup gluten free flour
1/2 cup dairy-free butter, melted
1/2 cup maple sugar
1/4 tsp sea salt
-Preheat oven to 375 degrees.
-Wash and prepare strawberries.  Wash and prepare rhubarb. Combine strawberries, rhubarb, maple sugar, cornstarch and sea salt in a large bowl.  Transfer to a baking dish.
-In a separate bowl, combine topping into a “crumble”.  Sprinkle crumble over the top of the pie.
-Bake 45 minutes, or until soft and bubbling.  Cool for 15 minutes and serve.

5 comments to " Strawberry Rhubarb Crumble "

  • Terese

    Hi Lisa, can coconut sugar be used in place of the maple sugar?

  • Dora

    What is the carb count on this dessert!

    • Culinary Therapy

      Hi Dora, thanks for your question! I like to focus on food quality rather than quantity with the belief that if you’re eating the right foods, counting isn’t necessary. xo Lisa

      • Dora

        Hi! Thanks for the reply, I was wondering the carb count because it looks delicious! I’m diabetic and I believe everything in moderation, as long as the carbs aren’t to high…

Leave a Reply

Your email address will not be published. Required fields are marked *

Site Design Kari Olson Co
Site Development Alchemy + Aim