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Rhubarb, Strawberry and Apple Crumble [Gluten Free, Vegan]

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Rhubarb, Strawberry and Apple Crumble [Gluten Free, Vegan]

Rhubarb strawberry and apple crumble

Much like last week’s orange sweet potatoes, rhubarbs are not a vegetable (yes it’s a vegetable) you often find. They’re one of the only vegetables that are used in sweet foods without so much as a second thought and add a really nice tang to desserts. You can eat them raw (except for the leaves which are poisonous) but they’re better cooked.

In deciding whether to turn a fresh bunch into a crisp, muffin, ice cream or sauce, the crumble won (because I also had on hand strawberries and apples that needed to be used… and it involved ice cream – ice cream ftw!). Crumbles are also one of the easiest desserts you can make. This Rhubarb, Strawberry and Apple crumble is tart, slightly sweet with a nice combination of chewy bits (soft caramelised dates) and crisp. I used half rice flakes and half oat flakes but you can stick to regular oats. I personally loved the rice flakes as they have a much crispier feel than the oats. Alone it does taste like a “healthy” dessert – so if you have a sweet tooth, a scoop of ice cream is a must.

 

Rhubarb strawberry and apple crumble

Rhubarb, Strawberry and Apple Crumble [Gluten Free, Vegan]

This recipe is vegan, gluten free and dairy free. A sweetly tart Rhubarb strawberry and apple crumble that can be on your table in under an hour.
Course Dessert
Cuisine Gluten Free, Nut Free, Refined Sugar Free, Vegan
Servings 4

Ingredients
  

Filling

  • 10 thin Red Rhubarbs sliced
  • 200g fresh/frozen strawberries quartered
  • 1 red apple cored and chopped
  • 2 tbsp maple syrup
  • 1/2 zest of 1 lemon juiced
  • 1 tsp vanilla extract

Crumble Topping

  • 1 cup rolled oats
  • 1 cup rice flakes
  • 1 pinch Salt
  • 6 tbsp coconut oil room temperature (plus more for greasing pan)
  • 15 fresh, soft dates pitted and chopped
  • ice cream for serving (optional)

Instructions
 

  • Preheat the oven to 175°C / 350°F and Grease a 22 cm baking dish with coconut oil.
  • Place the chopped and sliced fruit into a baking dish and add vanilla, lemon juice and honey. Pour into prepared baking dish.
  • Prepare the crisp topping in a separate bowl. Mix together the oat flakes, rice flakes and salt.
  • Chop the dates and add to the flake mixture along with coconut oil. Use your hands to mix until large crumbs are formed. Pour the crisp topping over the fruit in an even layer.
  • Bake for 30 minutes until the fruit juices are bubbling around the edges and the crumble is firm and browned.
  • Serve with vanilla ice cream

Notes

Will keep in the fridge for 3-5 days.
You can replace rice flakes with oat flakes or oat flakes with buckwheat flakes.
If you’re not vegan, you can use honey instead of maple syrup.

 

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