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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
Natural Palm Sugar - ORGANIC
Rancho’s Anniversary Nut Mix, Raw - ORGANIC
Season recap and spring recipes

Another season has come to an end, a season filled with highs, some lows, new adventures and lots of things to keep working on. Amidst all the travel and changing scenery, one thing remained constant: I always ran out of dried peaches before the end of my trips. 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