Looking for a way to use your fresh rhubarb and strawberries? Look no further than this healthy Strawberry Rhubarb Crumble. Easy to make, it’s the perfect balance of sweet and tart with a healthy dose of nutrients! (Gluten-free, vegan, & refined sugar-free)
At this time of year, when we have fresh rhubarb growing in the back yard, I’m always on the hunt for healthy rhubarb recipes to put it to good use. This strawberry rhubarb crumble is one of my favourite ways to use up that rhubarb and it’s so easy to prepare!
The crumble topping resembles the taste of sugar cookies and it’s amazing when paired with the slightly tart rhubarb and strawberries. Serve it up with whipped or ice cream for one delicious summer dessert!
The smell alone will make you want to devour the whole baking dish (which is tempting, but NOT recommended).
Why Make this Recipe
- Healthy: This fruit crumble is a good source of healthy fats and fibre and is lower in refined carbohydrates than your typical dessert since the crumble mixture is made primarily from almond and coconut flour. It’s free of refined sugar and the strawberries and rhubarb add an additional burst of vitamin C, fibre, and vitamin K. It’s also gluten-free and vegan, so perfect for those who have specific dietary needs!
- Quick and easy: This strawberry crumble requires only a few simple ingredients and takes about 15 minutes to make before it gets baked to perfection in the oven.
- Make ahead: This is a great dessert to make if you’re planning to serve a crowd. It can be made days ahead of time and is freezer-friendly too.
- Almond & coconut flour: The crumble topping is made with almond and coconut flour, which provides a nice nutty flavour and also makes this dessert a gluten-free option.
- Maple syrup: Adds sweetness to the crumble to balance out the tartness from the rhubarb and strawberries. Use 100% pure maple syrup or sub in honey if you prefer.
- Coconut oil: Helps the crumb topping form that crumbly texture when baked. This replaces the traditional butter that is usually added and also contributes a nice flavour.
- Strawberries and rhubarb: Use fresh rather than frozen. Slice thinly so that they cook through.
- Cornstarch: To thicken the fruit filling. You can also use tapioca or arrow root starch.
Step by Step Instructions
First you’ll need to combine the crumble mixture, which consists of almond and coconut flour, melted coconut oil, maple syrup, vanilla extract and salt.
Grease an 8×8 inch baking dish and press half of the crumble mixture into the bottom of the dish with the back of a spoon or spatula.
I like to do this to get a layer of the crumb mixture on both the bottom and top so that it envelopes the strawberry rhubarb filling.
Next, evenly distribute the strawberry rhubarb mixture over top of the crumble mixture.
Evenly sprinkle the remaining crumble mixture over top of the strawberry rhubarb mixture.
Place it in the oven set at 350 degrees F for 30 minutes.
Allow to cool before serving.
- Dice the strawberries and rhubarb into pieces that are roughly the same size to ensure that it all cooks evenly.
- When pressing the crumble mixture into the bottom of the dish, you may wish to wet the back of a spoon or spatula to help pack down the mixture and prevent it from sticking to the spoon.
- Allow the crumble to cool for at least half and hour before serving. The strawberry rhubarb mixture will still be slightly liquidy when it comes out of the oven. Letting it sit will allow the mixture to thicken up slightly.
Should strawberry rhubarb crumble be refrigerated?
Ideally, yes. By refrigerating the crumble, it will help extend the shelf life and prevent the growth of bacteria. Bacteria tend to prefer warm moisture-rich environments so it’s best if the crumble isn’t stored at room temperature for any longer than a few hours.
For best results, once you’ve baked the crumble, let it cool at room temperature before covering and storing in the fridge. This will help ensure that it stays nice and fresh.
How to Store
The great thing about this crumble is that it keeps really well in the fridge. You can keep it in the fridge for up to four days, although I highly doubt it will last that long!
You can enjoy the crumble cold, or reheat it in the oven at 350 F, with the top covered with foil, for 10 to 15 minutes until warmed through.
Can I freeze this crumble?
Yes. You can freeze this crumble either baked or unbaked. Make a couple and save the extras for another day! Whether or not it’s baked or not, the frozen crumble will keep well for up to 3 months.
- Unbaked: Make the recipe up to the point of baking. Cover the dish with foil or plastic wrap and place in a freezer bag or container. Thaw in the fridge overnight before baking as per the recipe.
- Baked: Let the crumble cool completely before covering with foil or saran wrap and place in a freezer bag or container. Either thaw in the fridge overnight and reheat in the oven at 350 F, with the top covered with foil, for 10 to 15 minutes until warmed through, or warm from frozen at the same temperature for around 40 minutes.
Do I peel rhubarb before cooking?
If your rhubarb is fairly young, there is no need to peel it. However, if it is tougher and more fibrous, you may want to peel it so that it’s easier to eat, but it’s not essential. Just give it a good wash and you’re good to go.
There are a few different options for serving up this crumble.
Here are a few suggestions:
- Warm, cold or at room temperature. I’ve tried it each way and it tastes equally good!
- Topped with additional fresh strawberries
- Topped with regular or coconut whipped cream
- With a side of vanilla or coconut ice cream
- With plain or vanilla Greek yogurt
- Topped with a sprinkle of sliced almonds for some crunch
More similar recipes
- No-Bake Vegan Strawberry Cream Cheesecake Cups
- Mini Strawberry Muffins
- Strawberry Chia Jam
- Strawberry Mocktail Spritzer
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Strawberry Rhubarb Crumble
For the crumble mixture:
For the strawberry rhubarb mixture:
- 2 cups thinly sliced strawberries
- 2 cups thinly sliced rhubarb
- 1/2 cup maple syrup
- 1 tbsp cornstarch can also sub in tapioca or arrow root starch
- Preheat oven to 350 degrees F. Grease an 8x8 inch baking dish.
- Combine the almond flour, coconut flour, coconut oil, maple syrup, vanilla extract and salt in a medium-sized bowl.
- Next, mix the sliced strawberries, rhubarb, maple syrup and corn starch together in a medium bowl until well coated. You can also sub in equal amounts of tapioca or arrow root starch for the cornstarch if you prefer.
- Press half the crumble mixture into the bottom of the greased baking dish with the back of a spoon or spatula.
- Next, evenly distribute the strawberry rhubarb mixture over top of the crumble mixture.
- Evenly sprinkle the remaining crumble mixture over top of the strawberry rhubarb mixture.
- Place it in the oven and bake for 30 minutes or until the crumb mixture on the top is golden.
- Let it cool for at least half an hour before serving. Serve by itself or with regular or coconut whipped cream or ice cream if desired.
- Dice the strawberries and rhubarb into pieces of roughly the same size to ensure that it all cooks evenly.
- When pressing the crumble mixture into the bottom of the dish, wet the back of a spoon or spatula to help pack down the mixture and prevent it from sticking to the spoon.
- Allow to cool for at least half and hour before serving. The strawberry rhubarb mixture will still be slightly liquidy when it comes out of the oven. Letting it sit will allow the mixture to thicken up slightly.
This recipe was originally posted May 2019 and was updated June 2021 to include more helpful tips and photos.
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