Sweet strawberries and tart rhubarb. One of my favorite flavor combinations ever. So, when I was asked to bring dessert for my very health conscious Mama on Mother’s Day, I knew I wanted to do something with those fresh and flavorful ingredients.
So, I decided to make strawberry rhubarb crumble healthy! I’ve been obsessed with coconut oil (as I talked about in this post), so I thought maybe it could act as a replacement for butter. My mom bought me almond flour a while ago and I had never experimented with it (woops!), so I pulled that out, too. Then after some research online and a little experimenting, I came up with this recipe – which I’m proud to say is flour free, butter free and sugar free! Woo!
2 (heaping) cups strawberries
2 (heaping) cups rhubarb
1/3 cup agave
1 1/2 tbsp cornstarch
1/4 cup coconut flakes (not shredded)
3/4 cup almond flour
pinch of salt
1 1/2 tsp cinnamon
1/4 cup agave
1/3 cup coconut oil
1/4 cup oats
Preheat oven to 350 degrees.
Cut the strawberries and rhubarb into bite sized pieces. This can be rustic, so the pieces don’t all need to be the same size.
Stir in the lemon juice, agave and corn starch.
Make the crumble by combining the coconut flakes, almond flour, cinnamon, salt and oats. Stir in the coconut oil and agave with a fork.
Pour the strawberry and rhubarb mixture into a pyrex dish. Spread the crumble over the top.
This crumble mixture is definitely wetter than a normal crumble, but as long as your coconut oil isn’t pure liquid, you’ll be fine!
Bake in the oven for 30-32 minutes.
The top should be golden and the fruit should be bubbly!
Since we were celebrating Mother’s Day, we served it over vanilla gelato. Umm… yum.
Not gonna lie though – because this doesn’t have flour, butter or sugar in it, I totally ate the leftovers for breakfast. Why not, right?!
Don’t worry, I skipped the ice cream when I ate in the morning 🙂 Although…