Strawberry Rhubarb Crumble

Posted on April 26, 2014


4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1 ¼ cups Organic Icing/granulated Sugar

1 ½ tsp grated Organic orange zest, or lemon if you like it a little tart

2 ½ tsp arrowroot powder

½ cup freshly squeezed Organic orange/lemon juice

1 cup Organic all-purpose flour

½ cup Organic coconut palm sugar, lightly packed

½ teaspoon sea salt

1 cup Organic quick oats

6 tbsp cold Organic unsalted butter, diced and 6 tbsp Organic Virgin Coconut Oil

Organic Whipped Cream or Vanilla ice cream, for serving



Preheat the oven to 350 degrees F. Toss the rhubarb, strawberries, ¾ cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the arrowroot powder in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper. For the topping, combine flour, remaining ½ cup granulated sugar, coconut sugar, salt and oats. With clean hands mix butter and coconut oil until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with organic whip cream or ice cream.