Strawberry Rhubarb Crumble by @healthyalie

1h
Easy

6 servings

🌿

300 g

Rhubarb

🍓

200 g

Strawberries

🌽

16 g

Cornstarch

🥥

24 g

Coconut Sugar

🧂

0.3 g

Salt

🌾

200 g

Flour

🍬

25 g

Brown Sugar

🧈

80 g

Vegan Butter

🧂

1 pinch

Salt

Preparation Steps

  1. Step 1/15

    Preheat the oven to 175°C / 350°F.

  2. Step 2/15

    Wash 300 g rhubarb and 200 g strawberries thoroughly.

    rhubarb
    strawberries
    🔪knife
    🪵cutting board

  3. Step 3/15

    Trim and slice the rhubarb into small pieces.

    rhubarb
    🔪knife
    🪵cutting board

  4. Step 4/15

    Hull and halve or quarter the strawberries.

    strawberries
    🔪knife
    🪵cutting board

  5. Step 5/15

    Combine the rhubarb and strawberries in a mixing bowl.

    rhubarb
    strawberries
    🥣mixing bowl
    🥄spoon

  6. Step 6/15

    Add 2 tbsp cornstarch and 2 tbsp coconut sugar to the fruit.

    cornstarch
    coconut sugar
    🥣mixing bowl
    🥄measuring spoons

  7. Step 7/15

    Add 1 pinch salt and toss until the fruit is evenly coated.

    salt
    🥣mixing bowl
    🥄spoon

  8. Step 8/15

    Transfer the fruit mixture into the baking dish.

    rhubarb
    strawberries
    🥘baking dish
    🥄spoon

  9. Step 9/15

    Place 200 g gluten-free flour blend and 2 tbsp brown sugar in the second mixing bowl.

    gluten-free flour blend
    brown sugar
    🥣mixing bowl
    🥄measuring spoons

  10. Step 10/15

    Add 1 pinch salt and mix the dry crumble ingredients.

    salt
    🥣mixing bowl
    🥄spoon

  11. Step 11/15

    Add 80 g vegan butter to the flour mixture.

    vegan butter
    🥣mixing bowl

  12. Step 12/15

    Rub the vegan butter into the dry mixture until coarse crumbs form.

    vegan butter
    gluten-free flour blend
    🥣mixing bowl

  13. Step 13/15

    Scatter the crumble topping evenly over the fruit filling.

    gluten-free flour blend
    vegan butter
    🥘baking dish

  14. Step 14/15

    Bake for 45 min until the topping is golden and the fruit filling is bubbling.

    🥘baking dish

  15. Step 15/15

    Rest the crumble for 10 min before serving warm.

    🥘baking dish
    🥄spoon

Composition

Ingredients

Types

Fruit, Thickener, Pantry, Sweetener, Seasoning, Plant-based fat

Ingredients

Rhubarb, Strawberries, Cornstarch, Coconut sugar, Salt, Flour, Brown sugar, Vegan butter

Allergens

Corn, Coconut, Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free, Gluten-free

Calories

330 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 55g, Sugars: 24g, Fiber: 5g, Fat: 12g, Saturated Fat: 7g

Nutritional Information

Minerals

Potassium: 245mg, Calcium: 45mg, Iron: 1.5mg, Sodium: 120mg

Vitamins

Vitamin C: 24mg, Vitamin K: 20mcg, Folate: 20mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Easy (1/4)

Steps

15 steps

Equipments

Utensils

knife, cutting board, mixing bowl, measuring spoons, baking dish, spoon

Appliances

oven

Type

Type

Type Of Dish

Dessert, Baked dessert

Occasions

Spring, Brunch, Afternoon tea, Family meal

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Crumbly, Juicy, Tender

Flavors

Sweet, Tart, Fruity, Buttery, Caramel-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Reheat in the oven for a crisp topping)