Is there a better summer pie or crumble pairing than strawberry and rhubarb? Nothing even comes close. The sweet strawberries and tangy, tart rhubarb are a perfect marriage.
I’m a crumble kind of lady — not only am I too lazy to make pie dough, but I would honestly prefer a crumbly, sweet, buttery oat topping. Mmmm….
1.5 cups rolled oats
1/2 cup chopped walnuts
1/4 tsp sea salt
1/2 tsp cinnamon
1/3 cup maple syrup
4 tbsp coconut oil (or butter)
1 lb fresh strawberries
1 lb (about 3 stalks) rhubarb
1/3 cup honey
1 tbsp cornstarch
1 tsp vanilla extract
1. Preheat oven to 350 degrees. For the topping, combine dry ingredients and mix. Combine wet ingredients and mix. Add wet to dry and mix to coat. Set aside in the fridge.
2. For the filling, cut the strawberries into quarters. Cut the rhubarb into 1/2 inch size pieces, keep them all uniform (as some stalks are larger than others). Add honey, vanilla extract and cornstarch and gently mix to coat. Pour the mixture into a 9×9 inch baking dish or pie round. Spoon the crumble topping to cover the strawberry rhubarb mixture.
3. Place in the oven for about 50 minutes, or until crumble is golden brown and the rhubarb has softened. You should see those yummy juices bubbling around the edges!
Done! Golden brown crumble with those beautiful bubbling juices around the edge.
Mmmmm…as your mouth begins to water, try really hard to let it sit and cool for a few minutes. No one likes a burnt tongue.
The perfect bite: