Strawberry Rhubarb Crumble - Culinary Therapy
Desserts

Strawberry Rhubarb Crumble

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

INGREDIENTS:
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

Topping:
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
DIRECTIONS:
-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…

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