Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble 
Yields 4 - 6 servings, depending on jars 
For the crumble topping
7 T tigernut flour
2 T  arrowroot 
Pinch Sea Salt
1 T Grade B Maple Syrup
2 T Coconut Oil, melted 
For the filling
1.5 c hulled & sliced strawberries
1.5 c sliced Rhubarb
2 T Maple sugar (note: can sub more maple syrup, but filling will be more liquid-y)
2 T arrowroot
  1. Preheat the oven to 350 F. 
  2. FOR THE TOPPING: Mix together all ingredients with a fork until well combined & crumbly. Reserve in the refrigerator until ready to assemble.
  3. FOR THE FILLING: combine the sliced strawberries & rhubarb. Drizzle the maple syrup over the fruit. Add the arrowroot starch. Mix to combine. 
  4. ASSEMBLE: Sprinkle 1 1/2 tsp of topping into the bottom of a small ramekin or mason jar. Add a heaping 1/2 cup to 2/3 cup portion of the strawberry-rhubarb filling. Press down the fruit slightly to compress. Spoon two tablespoons of topping over the fruit. 
  5. Place the crumbles onto a rimmed pan. Pour water into the pan, making a water bath to protect the containers during the baking process. 
  6. Bake for 45 minutes, or until the topping is golden & the fruit is bubbly. 
  7. Cool slightly before serving. Refrigerate or freeze any leftovers. 
Notes: 
  • To make the recipe coconut-free, substitute another fat of choice for the coconut oil
  • If you really like crumble topping, plan to double the topping recipe--it's addictively delicious! 

Recipe by Sweet Treats Baking



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