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it's rhubarb season, so let's make a rhubarb crumble

Can you believe the size of that rhubarb? Veggies in Alaska grow to superhero size with the long days but, here in the lower 48 we have more reasonably sized produce.

Anywho, Happy Friday the 13th! I received a few stalks of rhubarb from my organic food delivery this week. The only thing that came to mind was a crumble. Sweet and tart and warm, served with vanilla ice cream. The best of all worlds.

(sorry but the photo does not do this recipe justice)

Strawberry Rhubarb Crumble

  • 2 c. of rhubarb, cleaned and chopped, about 4 stalks

  • 2 c. of strawberries, hulled and quartered

  • 2 T. lemon juice

  • lemon zest

  • 1 c. walnuts or pecans, chopped

  • 1/2 c. of shredded, unsweetened coconut

  • 1 T. cinnamon

  • 3 T. melted coconut oil

  • 3 T. maple syrup or honey

Preheat your oven to 375. Put the rhubarb and berries in your baking dish (mine is 9x12). Mix in the lemon juice and zest. In a separate bowl, mix the remaining ingredients. Spread them on top of the fruit for your crumble topping. Bake for 50 minutes and serve warm with vanilla bean ice cream.


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