Fork and Beans

Making food fun for the family

Will Cook for Rhubarb Crumble

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 I was introduced to Willow’s beautiful blog, Will Cook For Friends, through the suggestion of  another blogging friend. I am so grateful for these types of connections because Willow is one to know, my friends!  Not only are her recipes are worth coming back for at every post (creative ideas, health-inspired and gorgeous photos), but she is also so genuinely sweet that you just cannot help but fall in love!

Hold on… give me a moment to regain my composure. How crazy is it that I’m writing on this girl’s blog? I don’t remember when I first ‘met’ Cara, but it was clear from the start that we would be friends. I was immediately drawn to her personality – doesn’t it just shine through in everything she does? She always has something inspiring to share, through sweet food or sweeter words, and has a knack for making me laugh. I’m honored to be one of her ‘people you should know’!

Courtesy of my garden, and a local U-Pick farm a few miles down the road, I bring to you: Strawberry Rhubarb Crumble. Sweet strawberries, tart rhubarb, and a splash of orange come together in a chorus of flavors that can only mean spring. Fresh air and sunshine really can make wonders happen.


If you aren’t familiar with rhubarb’s long ruby stalks, I could best describe it as being akin to celery. It’s crisp and fibrous in texture, with big fanning leaves (which are toxic – don’t eat them!). By all rights it is a vegetable, but here in the States legislation has been passed to classify it as a fruit, because it is so often used as one. Very official.  It’s tart and sour, and too bitter to eat raw, but when cooked blossoms with a light, citrusy sweetness… and if you’ve never had rhubarb, the best I can recommend is in combination with strawberries.

This rustic dessert is perfect fresh from the oven, or served with a scoop of your favorite ice cream. It hits all of the warm and cozy notes of pie, but without the hassle of dough. Dish it out in single-serving ramekins, or bake a whole pan full for family or friends. There’s no going wrong with this one.

Strawberry Rhubarb & Orange Crumble
Vegan, gluten-free
(Note that rhubarb is quite acidic, and therefore should not be cooked directly in cast iron or aluminum. Use glass, ceramic, enameled, or non-stick bake ware for this crumble.)
Makes four 7oz. ramekins, or one 8×8 inch pan

Filling:
2 cups (230g.) rhubarb, sliced (about 1-2 stalks)
2 ½ cups (345g.) strawberries, hulled and halved
1 tsp. (4g.) orange zest
1 TBSP (14g.) orange juice
½ cup (110g.) granulated sugar
1 TBSP (8g.) tapioca starch (or substitute corn starch)

Crumble topping:
1/2 cup (60g.) rolled oats, certified gluten-free
¼ cup (30g.) coconut flour (or other fine-ground flour, such as quinoa or rice)
¼ cup (30gr.) almond flour (or other nut meal)
1/4 cup + 1 TBSP, packed (75g.) dark brown sugar, organic/vegan
4 TBSP (55 g.) vegan butter, melted
1/8th cup (15g.) sliced almonds (optional)
1 tsp. (3g.) cinnamon
Pinch of salt

Optional: vegan ice cream, for serving

Method:
Preheat oven to 325f. (160c.)
Slice the rhubarb, and hull and slice the strawberries. Add them to a bowl along with the orange zest and juice, and toss to coat with the sugar and tapioca starch. Set aside to macerate for 5-10 minutes.
Meanwhile, prepare the topping. Combine all ingredients except the butter in a large bowl. Pour the melted butter over top, and mix with a fork until everything is well moistened and crumbly.
Evenly divide filling into ramekins, or pour into an 8×8 inch baking dish. Cover liberally with crumb topping, and set ramekins or dish onto a baking sheet to catch any drips. Bake on the center rack for 30-40 minutes, or until golden and bubbly, rotating the pan after the first 15 minutes.
Remove from the oven, and serve warm as it is, or with a scoop of your favorite ice cream.

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Comments

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  2. Strawberry rhubarb is one of my favs! And Willow’s photos capture it so beautifully (as always 🙂 ) and Hi Cara! Nice to “meet” you!

  4. This looks amazingly delicious! What would rhubarb do without strawberries? It is forever in its debt. 🙂 I like the idea of making a crumble instead of a pie, since there’s no complicated rolling. That means a quicker and easier route to dessert, which is a total win. Thanks for sharing!

  5. This looks so delicious. I keep looking at the rhubarb at the farmers market and for some reason I don’t buy it. That is it, I am buying some this weekend! Thanks for sharing such a lovely recipe.

  8. Fruit crumbles just scream summer, don’t they? It has been ages since I’ve had Rhubarb, so I think this one is a must for the coming months. Gorgeous photos, Willow, and a great recipe to go with!

    Thank you, Cara, for featuring Willow’s blog- it’s totally one of my recent faves!

  9. i havent eaten rhubarb lately either! i love love the pictures.. so crisp and gorgeous!
    love the coconut and almond flours in the crumble. thats a tough call for the legislation i bet. to classify as a fruit or not.

  10. Looks super gorgeous Willow and Cara…loving those sassy and beautiful rhubarb strips in the photos! There is nothing as comforting as warm fruit crumble and you nailed it! Love it – and thanks for the intro to Willow’s blog!

  13. This looks awesome. I loves me some rhubarb. In fact, I just made my first batch of rhubarb jam just this week! Who knew rhubarb was classified as a fruit? Seriously, don’t they have better things to do? Anyhoo, great pictures! I love those little curlycues!

  15. Yummy!!! Great Job!!! I guess you found a new way to letter on your photos. Looks Beautiful!!!! Hugs Viv

  16. i love willow and her blog and amazing photos. i have NEVER eaten rhubarb, can you believe that? i really want to make this recipe soon. it looks so delicious.

  17. this recipe comes just in time! I bought a couple of big rhubarb stalks this morning and have been lookingn for a good recipe. amazinG! will make this weekend!

    • Aaaah, life and it’s serendipitous ways! I wanna make this too–I am a sucker for crumbles 🙂 Enjoy, Alexiasana! xo

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