Rhubarb, a ruby looking celery stalk, has been used medicinally for ages, specifically for the digestive system. The leaves of the rhubarb are poisonous, but stalks can act as a mild laxative, and are high in vitamins A and C. Rhubarb’s astringent, tart and sour taste is best balanced with sweetness, and since rhubarb is only available in the Spring, you must take advantage of it while you can. I recommend serving this crumble hot out of the oven with a scoop (or two!) of your favorite vanilla ice cream, for a warm and cool, tart and sweet treat.
- 2 cups rhubarb, sliced ¼” thick
- 2 cups strawberries, leaves removed and quartered
- ¼ cup agave nectar
- 2 tablespoons lemon juice
- 1 teaspoon fresh ginger, grated
- ½ teaspoon vanilla extract
- arrowroot slurry, 2 teaspoons arrowroot dissolved in 2 tablespoons cold water
- ¾ cup rolled oats
- ½ cup oat flour
- 1/3 cup coconut flakes, unsweetened
- ¼ cup palm sugar
- 2 tablespoons coconut oil, chilled to a solid state
- 1/8 teaspoon ground ginger
- pinch of salt
- Vanilla Non-Dairy Ice Cream
Heat oven to 375F
- In a saucepan, over medium heat, combine all ingredients for the filling, except arrowroot slurry. Cook until rhubarb has softened and strawberries have just begun to breakdown. Add slurry and cook until liquid has thickened. Remove from heat and set aside.
- In a small mixing bowl, combine oats, oat flour, coconut flakes, palm sugar, ground ginger, and salt. Using a pastry blender, or fork, cut chilled coconut oil into flour mixture, until all oats and flour are well coated with oil
- Pour rhubarb-strawberry mixture dividing evenly into baking ramekins. Top with oat crumble mixture and bake for 30 minutes. Serve with a scoop of your favorite ice cream.
This dessert is Vegan, Non Dairy, Gluten Free