Strawberry and rhubarb crumble

Strawberry and rhubarb crumble

Total: 55 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 415 kcal
, Fat: 28 g
, Carbohydrate: 30 g
, Protein: 9 g

The smell of crumble fresh from the oven always reminds me of my childhood. This vegan, gluten-free recipe without refined sugar is perfect as a dessert with a scoop of ice cream but can also be enjoyed for breakfast or as a snack. The acidity of the rhubarb is balanced out beautifully by the sweetness of the strawberries and the subtle vanilla notes in the crumble will have you reaching for seconds.

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fruit

500 g strawberries, quartered
500 g rhubarb, cut into strips approx. 2 cm wide

Crumble

80 g coconut oil, melted
½ dl maple syrup
30 g coconut palm sugar
2 tsp vanilla paste
100 g ground almonds
80 g rolled oats
50 g hazelnuts, chopped
40 g quinoa flakes
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Utensils

One ovenproof dish (holding approx. 2 l), greased

How it's done

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Fruit

Spread the fruit in the prepared dish.

Crumble

Using a fork, mix the coconut oil with all the other ingredients up to and including the quinoa flakes to create a crumbly mixture. Spread on top of the fruit.

To bake

Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly and serve lukewarm.

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