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Strawberry Rhubarb Crumble

I love adding the nuts to your traditional crumble topping, it adds a great flavour boost!

Ingredients:

Filling:

4 cups chopped rhubarb
4 cups whole strawberries
1/3 cup palm sugar or whole brown sugar
1 1/2 tbsp corn starch
Pinch of salt

Topping:

3/4 cup rolled oats
1/2 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!
1/2 tsp salt
1/4 cup coconut oil or butter

Directions:

Preheat your oven to 375F.

For the filling, mix together all the ingredients and place in a 9x9 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.

Final product:

Submitted by:

Indra McMorran

From:

Armstrong, BC

Tags: dessert, baked goods, vegetarian, vegan, pescetarian, lactose - free, butter, coconut oil, rancho's anniversary nut mix, sliced almonds, whole wheat flour, rolled oats, whole brown sugar, palm sugar, strawberries, rhubarb

Rancho Vignola products:

Almonds - Raw, Sliced - ORGANIC
Almonds - Raw, Sliced
Whole Brown Sugar - ORGANIC
Coconut Palm Sugar - ORGANIC
Rancho’s Anniversary Nut Mix, Raw - ORGANIC
Jacob Brayshaw on swimming at the ParaPan-Am Games

Rancho Vignola is happy to introduce you to our newest and youngest sponsored athlete, Jacob Brayshaw. We got to sit down with Jacob, from Coldstream, BC. He wowed us with his dedication to his sport despite the obstacles he faces.

Read more...

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Recipe

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

Strawberry Rhubarb Crumble

I love adding the nuts to your traditional crumble topping, it adds a great flavour boost!

Ingredients:

Filling:

4 cups chopped rhubarb
4 cups whole strawberries
1/3 cup palm sugar or whole brown sugar
1 1/2 tbsp corn starch
Pinch of salt

Topping:

3/4 cup rolled oats
1/2 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!
1/2 tsp salt
1/4 cup coconut oil or butter

Directions:

Preheat your oven to 375F.

For the filling, mix together all the ingredients and place in a 9x9 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.

Final product:

Submitted by:

Indra McMorran

From:

Armstrong, BC

Tags: dessert, baked goods, vegetarian, vegan, pescetarian, lactose - free, butter, coconut oil, rancho's anniversary nut mix, sliced almonds, whole wheat flour, rolled oats, whole brown sugar, palm sugar, strawberries, rhubarb