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Organic Rhubarb and Strawberry Crumble
Serves: 12
Preparation Time: 10 minutes
Cooking Time: 40 minutes

    For Strawberry Rhubarb Base:

    • 2 lbs fresh organic strawberries, coarsely chopped
    • 1 cup fresh organic rhubarb, coarsely chopped
    • 1/2 organic lemon, juice of
    • 1 tsp organic cinnamon
    • 2 tbsp chia seeds
    • 3 tbsp organic brown sugar or equivalent of stevia

    For Almond Crumble 

    • 1 cup organic almond flour
    • 1 tsp organic cinnamon
    • 1/2 cup rolled oats
    • 3 tbsp organic brown sugar or equivalent of stevia
    • 1 tsp organic baking powder
    • 2 tbsp organic chia seeds
    • 4 tbsp organic coconut oil, softened
    • 1/2 cup organic almonds, coarsely crushed
    • 1/8 tsp organic salt
    • 1 cup organic rolled oats
    • 1/3 cup organic plain flour
    • 1 tablespoon organic vanillin sugar (see note)
    • 80g organic butter, chilled, chopped
  1. Preheat oven to 375 F degrees.
  2. In a medium bowl, combine Strawberry Rhubarb Base ingredients, mix and set aside.
  3.  In another medium bowl, mix well Almond Crumble Topping ingredients - except coconut oil and crushed almonds.
  4. Warm up the coconut oil in a microwave until soft but not melted. (About 30 seconds on high.)
  5. To crush almonds, place the nuts in a sandwich ziploc bag, seal it and pound with a meat tenderizer on a chopping board about 10-15 times.
  6. Add softened coconut oil to the bowl with the topping, and using the tablespoon work the oil into the dry ingredients until some large crumb pieces form. Add crushed almonds and mix.
  7. Pour the base into a glass or ceramic (any non-reactive) 8 x 11 baking dish. Top evenly with the topping. Bake for 40 minutes or until the fruit base is bubbling on the sides and almonds are roasted. (At least 30 minutes.) Wait at least 15 minutes before serving. Serve cold or warm.

Serving Tip:

Serve with ice-cream for an extra treat!
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Organic Lemon (Eureka) - 500g

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