Vegan Gluten-Free Strawberry Rhubarb Crumble
This vegan gluten-free strawberry rhubarb crumble is the perfect dessert to take to a 4th of July party because it travels well and it’s just as good cold as it is hot.
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Servings: 1
Calories:
Ingredients
- Topping
- 2 cups of whole oats
- ½ cup of brown rice flour
- 1 cup of finely chopped walnuts
- ¼ cup of coconut sugar
- 1 teasppon of cinnamon
- 1 tablespoon of pure vanilla extract
- ½ teaspoon of ground sea salt
- 2 tablespoons of raw coconut butter
- ¼ cup of filtered water
- Filling
- 8 large rhubarb stalks – diced
- 6 cups of fresh diced strawberries
- ¼ cup coconut sugar
- Zest from one lime
Instructions
- Preheat the oven to 350°
- Topping
- Put all of the ingredients in a large bowl and use your clean hands to mix the coconut butter and water into the mixture until it sticks together in clumps.
- Filling
- Put the strawberries and rhubarb in a large bowl and mix the sugar and lime zest until fully combined.
- Put the filling in a 9 X 11 pan and evenly drop the crumble on top. Bake for 40 minutes or until the fruit is bubbling and easy to pierce with a fork. If the topping looks like it’s browning too much put foil on top until the fruit is done. Let cool.
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