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Rhubarb + Strawberry Crumble

I Quit Sugar: Rhubarb + Strawberry Crumble recipe
  • 6 servings
  • Prep - 15 mins
    Cooking - 25 mins
  • Total - 40 mins
I Quit Sugar: Rhubarb + Strawberry Crumble recipe

Filled with whole fruit, veg and quality fats and protein, this delicious crumble provides you with an abundance of nutrition. Not bad for a quick dessert!  

Servings: 6
Preparation: 15 mins
Cooking: 25 mins

Ingredients

  • cream, to serve.

Rhubarb and Strawberry Filling

  • 1 teaspoon coconut oil.
  • 1 bunch rhubarb, chopped into 2cm chunks.
  • 200 g strawberries, hulled and halved.
  • 1 teaspoon lemon zest.
  • 2 cm ginger, minced.
  • 1 teaspoon vanilla powder.
  • 2 teaspoons rice malt syrup.

Crumble

  • 1 cup mixed nuts.
  • 1/4 cup almond meal.
  • 1 tablespoon pepitas.
  • 1/4 cup coconut flakes.
  • 2 tablespoons coconut oil.
  • 1 teaspoon cinnamon, ground.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and lightly grease a medium-sized baking dish.

2. To make the filling, heat coconut oil in a medium saucepan. Add rhubarb, strawberries, zest, ginger, vanilla, syrup and 1 tablespoon water.

2. Simmer over medium heat, stirring occasionally for 5 minutes or until rhubarb is just tender. Set aside.

3. To make crumble, place nuts, almond meal, pepitas and coconut flakes in a food processor. Process until coarsely chopped. Add coconut oil and cinnamon. Pulse until just combined.

4. Spoon compote into greased baking dish and top with crumble mixture.

5. Place into the oven and bake for 20-25 minutes, or until crumble is golden.

6. Remove from the oven and serve with a dollop of cream or full-fat yoghurt.


Filled with whole fruit, veg and quality fats and protein, this delicious crumble provides you with an abundance of nutrition. Not bad for a quick dessert!

Ingredients

  • cream, to serve.

Rhubarb and Strawberry Filling

  • 1 teaspoon coconut oil.
  • 1 bunch rhubarb, chopped into 2cm chunks.
  • 200 g strawberries, hulled and halved.
  • 1 teaspoon lemon zest.
  • 2 cm ginger, minced.
  • 1 teaspoon vanilla powder.
  • 2 teaspoons rice malt syrup.

Crumble

  • 1 cup mixed nuts.
  • 1/4 cup almond meal.
  • 1 tablespoon pepitas.
  • 1/4 cup coconut flakes.
  • 2 tablespoons coconut oil.
  • 1 teaspoon cinnamon, ground.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and lightly grease a medium-sized baking dish.

2. To make the filling, heat coconut oil in a medium saucepan. Add rhubarb, strawberries, zest, ginger, vanilla, syrup and 1 tablespoon water.

2. Simmer over medium heat, stirring occasionally for 5 minutes or until rhubarb is just tender. Set aside.

3. To make crumble, place nuts, almond meal, pepitas and coconut flakes in a food processor. Process until coarsely chopped. Add coconut oil and cinnamon. Pulse until just combined.

4. Spoon compote into greased baking dish and top with crumble mixture.

5. Place into the oven and bake for 20-25 minutes, or until crumble is golden.

6. Remove from the oven and serve with a dollop of cream or full-fat yoghurt.