Country-Style Strawberry Rhubarb Crumble

MAKES ONE 9×9-INCH PAN

It isn’t easy to strike the right balance of sweetness and tartness with a rhubarb crumble. We worked hard, trying a variety of approaches, before we got it just right. This recipe will please rhubarb novices and crumble connoisseurs alike! Country-Style Strawberry Rhubarb Crumble pairs deliciously with coconut whipped cream or vegan ice cream.

For the topping

¾ cup white whole-wheat pastry flour

¾ cup rolled oats

¼ tsp. Himalayan pink salt

¼ cup coconut sugar

½ tsp. cinnamon

¼ tsp. baking powder

¼ cup plus 1 Tbsp. melted coconut oil

  1     Preheat the oven to 375 degrees F.

  2     Mix all the dry topping ingredients together until well combined.

  3     Add in the coconut oil and mix to form a slightly moist crumble. Set aside while you prepare the filling.

For the filling

3 cups rhubarb (sliced into ¼-inch pieces)

3 cups strawberries (sliced into ¼-inch pieces)

¾ cup coconut sugar

2 Tbsp. white whole-wheat pastry flour

3 Tbsp. arrowroot powder

½ tsp. cinnamon

¼ tsp. Himalayan pink salt

2 tsp. lemon juice

  1     In a large bowl, stir together the chopped rhubarb, strawberries, coconut sugar, flour, arrowroot powder, cinnamon, salt, and lemon juice until well combined.

  2     Pour the filling mixture into a 9×9-inch pan and cover with the topping.

  3     Bake the crumble in the oven for 35 minutes, or until the top is golden brown and the filling is bubbly.