Rhubarb and Strawberry Crumble
4 cups of rhubarb, chopped
2 cups of strawberries, hulled and sliced
1/2 cup of all-purpose flour
1/2 cup of rolled oats
1/2 cup of brown sugar
1/4 cup of melted coconut oil
1/4 cup of chopped almonds
1 teaspoon of ground cinnamon
Salt to taste
Preheat your oven to 375°F.
In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, and a pinch of salt. Toss to coat the ingredients evenly.
In a separate mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, chopped almonds, ground cinnamon, and a pinch of salt.
Drizzle the melted coconut oil over the top of the dry mixture and stir to combine.
Spoon the fruit mixture into a 9-inch baking dish.
Sprinkle the crumble mixture over the top of the fruit mixture.
Bake the Rhubarb and Strawberry Crumble in the preheated oven for 40-45 minutes, or until the fruit is tender and the topping is golden brown.
Remove the baking dish from the oven and let it cool for a few minutes before serving.
Serve the Rhubarb and Strawberry Crumble warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream.
This recipe is both delicious and sustainable because it features seasonal and locally-grown ingredients like rhubarb and strawberries. By using coconut oil instead of butter, you can reduce the environmental impact of the recipe. Plus, by using almonds instead of walnuts or pecans, which require more resources to produce, you can create a delicious and eco-friendly crumble topping. Enjoy your Rhubarb and Strawberry Crumble!
- Calories: 457
- Total Fat: 17g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 39mg
- Total Carbohydrates: 74g
- Dietary Fiber: 7g
- Sugars: 44g
- Protein: 5g
The nutritional values provided are for one serving, and please keep in mind that these values may vary based on the brand and quantity of ingredients used.