Posted June 30, 2014 by Indra McMorran & filed under recipe.

With strawberry season upon us, I’m finding as many ways as I can to eat these tasty berries.

This great crumble is easy to make and tastes great for dessert or breakfast with some yogurt if you’re feeling indulgent.

I really enjoy adding the nuts to the crumble topping; I feel it gives it all a bit more depth in flavour.

Feel free to play around with which nuts you use, or if you’re a coconut fan, as I know many are, throw a small handful of either shredded or ribbon coconut into the crumble topping.

Strawberry Rhubarb Crumble

Filling:

• 4 cups chopped rhubarb
• 4 cups whole strawberries
• ¹⁄₃ cup palm sugar or whole brown sugar
• 1½ tbsp corn starch
• pinch of salt

Topping:

• ¾ cup rolled oats
• ½ cup whole wheat flour
• ¹⁄₃ cup palm sugar or whole brown sugar
• ¹⁄₃ cup sliced almonds
• ¹⁄₃ cup Rancho Anniversary Nut Mix; you can also use whichever nuts you enjoy!
• ½ tsp salt
• ¼ cup coconut oil or butter

Preheat your oven to 375°F.

For the filling, mix together all the ingredients and place in a 9″ x 9″ baking dish.

For the topping, coarsely chop Rancho Vignola’s nut mix and combine all the remaining ingredients well.

Pour the topping onto the strawberry rhubarb mixture and spread out evenly. Bake for 30 ~ 40 minutes until the topping is golden brown and the mixture is bubbling though at the edges.

Remove from the oven and let sit for 5 ~ 10 minutes before serving.

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