Strawberry-Rhubarb Crumble Recipe

Serves 8

Equipment

Spatula or large spoon

Cutting board

Knife to cut rhubarb

Large mixing bowl

Medium mixing bowl

Large baking dish

Small whisk

Ingredients

Filling

5 cups strawberries, stems removed

2 cups rhubarb, diced

1/4 cup lemon juice

2 tbsp maple syrup

2 tbsp arrowroot flour

1/2 tsp cinnamon

Topping

1/2 cup coconut oil, melted (plus more to grease baking dish)

1 cup sliced almonds

1 cup + 1 tbsp almond meal

1/2 cup oat flour

1/2 cup rolled oats

1/4 cup maple syrup

1/4 tsp pink himalayan salt

Cashew Buttercream

1-2 tbsp plant-based milk

1/4 cup cashew butter

2 tbsp lemon juice

1/2 tsp vanilla extract

1.5 tbsp maple syrup

Instructions

Preheat oven to 375F.

Prepare the fruit by washing it, removing the strawberry stems, and dicing the rhubarb.

In a large bowl, mix the fruit with the filling ingredients. Transfer filling to your greased baking dish.

In a medium bowl, mix the topping ingredients (starting with the dry ingredients first before adding the coconut oil and maple syrup).

Using your clean hands, distribute the topping mixture on top of the filling.

Bake until the top is golden brown and the filing is bubbling and has thickened (about 20-25 mins).

Make your cashew buttercream by whisking together the ingredients and refrigerate until ready to use.

Store any leftovers in an air-tight container in your refrigerator.

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