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5 from 1 vote

Strawberry Rhubarb Crumble

Tart and sweet fruits make this simple dish a star of easy and quick desserts. Skip the pie dough and replace it with a low-carb crumble, but save the flavor!
Course Dessert
Cuisine American
Diet Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, DASH (low-salt), Vegan, Vegetarian
Keyword Easy-to-prepare, Freezable, fresh fruit, Make Ahead, Oven, party food, plant-based
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 173kcal
Author Chief Desirist Dr Hanna

Ingredients

Filling

  • 1 lb ripe strawberries hulled, halved or quartered, depending on size
  • 1 lb rhubarb washed, cut into half inch/1.25cm
  • 1 TBSP lemon juice
  • 2 TBSP Truvia Brown Sugar Blend
  • 1 TBSP cornstarch

Crumble

  • 4.95 oz old fashioned oats
  • 2 TBSP tapioca flour
  • 2 TBSP Truvia Brown Sugar Blend
  • 2 TBSP coconut unsweetened desiccated
  • ½ tsp ground ginger
  • 2 oz coconut oil

Instructions

  • Preheat the oven to 370 F, with fan.
  • Make the filling: in a medium-sized pot cook all ingredients on low heat together for 5 minutes, until the fruits are tender.
  • In a medium size bowl, mix all crumble ingredients by hand till well combined and in crumbs.
    Strawberry Rhubarb Crumble Prep1-2
  • Spoon the fruit into a 6-cup sized / 1.5L ovenproof dish.
  • Sprinkle the crumble evenly over the fruit.
  • Bake for 30 minutes or until golden and bubbly.
    Strawberry Rhubarb2

Notes