Something about the combination of strawberries and rhubarb makes the world go round. It’s by far one of my most favorite dessert flavors – especially in crumbles and pies! I made this crumble in jiffy and it’s an easy go-to dessert for these coming warm months. As a topping topper, I whipped up some coconut “whipped cream” which I will also include in this recipe post.
What You Need
Crumble Topping:
- 1.5 cup of rolled oats
- 1/2 cup spelt flour (regular flour is fine)
- 1/4 cup of brown sugar
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup melted coconut oil
Filling:
- 2 cups of chopped rhubarb cut in 1/2 inch cubes
- 1.5 cup hulled frozen or fresh strawberries (organic preferably), and chopped into 1/2 inch pieces
- 2 tbsp granulated sugar
- 1 tbsp arrowroot/cornstarch
Coconut Creme:
- 1 can full-fat coconut milk (this will only work if it’s FULL fat) that is cooled in the fridge (this part is crucial – it will keep the “form” of whipped cream when it’s cold).
- 1 tsp vanilla extract
- 1 tbsp maple syrup
Directions:
- Preheat oven 350 degree F.
- Combine topping ingredients in a mixing bowl and combine completely. mixture should be crumbly and the oil should be mixed thoroughly throughout.
- In a separate bowl, combine the rhubarb, strawberries, sugar, and starch.
- Pour filling into pie plate and finish with crumbling the topping on top. Cover as even as you can.
- Bake for 45-60minutes, or until the sides are bubbling!
Coconut Cream Directions:
- With an electric mixer, add the coconut milk, vanilla and syrup.
- Blend on high until the “cream” is super smooth. Because the coconut fat part is hard when cooled, it might take 2-3 minutes or so.
Enjoy!
~All Ideas and Shenanigans are Property of hiatushunnie.com~
Charlotte Heffelfinger 