Rhubarb and strawberry crumble


Rhubarb and strawberry crumble

4 Servings

45 Mins


While both strawberries and rhubarb are in season I like to have them as often as possible. Did you know that 3.5oz of rhubarb contains 9% of your daily recommended amount of calcium, and 5g of fibre? Rhubarb is also high in vitamin K (which is essential for strong bones), vitamin C, iron and manganese.

250g Rhubarb

250g Strawberries (sliced or cut into ¼’s)

1 tbsp balsamic vinegar

Juice of 1 orange

Pinch vanilla powder or ½ tsp vanilla essence

Pinch ground ginger (opt)

Zest of 1 orange

4 large dried figs (could replace with medjool dates) roughly chopped

½ cup macadamias

¼ cup pistachios (SEE NOTE)

Pinch cinnamon

½ cup desiccated coconut

1 ½ cups Vanilla Coconut Yoghurt Or Plan Coconut Yoghurt

2-3 tsp Raw Honey or Maple Syrup

Chop Rhubarb into approx. 2cm chunks.

Place in medium saucepan along with balsamic and orange juice.

Simmer over a medium heat for 4 minutes, until softened.

Remove from heat and add in strawberries, vanilla and ginger (if using).

Cool and refrigerate until ready to assemble.

In a food processor, process together the figs, macadamias, pistachios, coconut, orange zest and cinnamon. Process until you have a crumb consistency.

In a small bowl mix together the yoghurt and honey (or sweetener of your choice). To assemble. Layer in glasses or bowls.

The rhubarb compote, followed by the coconut yoghurt, topped with the crumble. Do this twice over… Refrigerate until serving or serve immediately. Enjoy….

NOTE – You can substitute the nuts for other varieties. I have frequently used walnuts and brazil nuts in the past, or even walnuts and pumpkin seeds. Use what you have in your cupboard.

Share Recipe: