Rhubarb & Strawberry Crumble
Full of natural sweetness, this seasonal rhubarb and strawberry crumble with oat and almond flour is a perfect alternative to more sugar-heavy desserts.
Servings 5
Calories 1100kcal
Ingredients
Pie base
- Whole wheat/oat flour 40 g
- Butter 40 g
- Almond flour 50 g
- Oat flakes aka rolled oats, 50 g
- Zest of 1/3 orange 0.5 tsp
- Sugar 1 tbsp, or any sweetener in this equivalent (e.g., erythritol)
- Salt a pinch
Filling
- Rhubarb 400 g
- Strawberries 300 g
- Sugar or sugar substitute 80 g of regular sugar or erythritol
- Chia seeds 3 tsp
- Vanilla extract 0.5 tsp
- Salt a pinch (to balance the flavor)
Instructions
Filling
- Cut off the leaves and the bottom part of the rhubarb stalks. Slice the stalks into 5 mm thick pieces.
- Cut the strawberries into quarters (4 segments). In a bowl, mix the berries, rhubarb, sugar (or sweetener), vanilla, salt, and chia seeds.
- Leave to rest for 10 minutes.
- We need the chia seeds for thickening. Rhubarb will release a lot of liquid, but we don't want to add starch, and chia seeds will turn this liquid into a gel.
Crumble Pie
- Pour the almond flour and wheat flour into a bowl, add the cold butter cubes, and rub the mixture with your hands into crumbs.
- Add salt, sugar/sweetener, oat flakes, and orange zest. Mix well.
Baking
- Preheat the oven to 180°C (350°F) convection setting.
- Grease a baking dish, transfer the filling, sprinkle the crumble topping evenly, and bake at 180°C (350°F) for 35-40 minutes. The rhubarb should release its juices, and the top should turn golden brown.
- Serve warm with a scoop of vanilla ice cream or unsweetened yogurt.