I’ve been taking advantage of rhubarb season to the max, using it in smoothies, parfaits, ice cream, vegan cheesecake, cream tarts, and more! But recently I’ve been enjoying a lot of this simple strawberry and rhubarb crumble, which makes a wonderfully light and delicious summer night dessert.

This recipe is my go-to for dinner parties during summer because it’s a such an easy make-ahead treat that takes less than 20 minutes to prepare. I often make it a day or two before, store in the fridge, take it out a few hours before the guests arrive, and bake right before serving dinner. It’s always a crowd pleaser, especially when served warm with a scoop of dairy-free vanilla ice cream.

This recipe is naturally dairy-free and vegan and you can make it gluten-free by using certified gluten-free oats. I prefer my desserts not to be overly sweet and actually a bit tart, so feel free to taste test as you’re preparing the filling and add more maple syrup if you like yours sweeter.

Let me know what you think if you try this easy and yummy crumble. Leave me a comment below or tag me @nutriholist #nutriholist on Instagram and Facebook. XO

Strawberry Rhubarb Crumble

Serves 8-10

Ingredients

Filling

  • 2 and 1/2 cups rhubarb, chopped into 1” pieces
  • 2 cups strawberries, chopped
  • 1/2 cup pure maple syrup
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon arrowroot powder

Crumble Topping

  • 1 and 1/4 cups GF rolled oats
  • 1 cup walnuts
  • 1/2 cup unsweetened shredded coconut
  • 4 tablespoons unrefined coconut oil, melted
  • 2 tablespoons pure maple syrup

Directions

  1. Preheat the oven to 350°F and grease an 8″x8″ baking dish with coconut oil
  2. Add all filling ingredients to a large bowl and stir to combine. Let the mixture sit for at least 10 minutes while preparing the crumble
  3. Throw in all topping ingredients in the food processor and pulse a few times to coarsely chop into crumbs
  4. Pour the fruit mixture into the baking dish and top with the crumble. Bake in the oven for about 40-45 minutes or until the topping is golden and the fruit is bubbling. Let it cool for 30 minutes and serve warm or at room temperature. Store leftovers at room temperature for up to 2 days or in the fridge for a week