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Will Cook for Rhubarb Crumble

June 8, 2012 by Cara

 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.

YOU ALSO MIGHT LIKE:

  • Vegan Peanut Butter Cup CookiesVegan Peanut Butter Cup Cookies
  • Tiramisu Mini DonutsTiramisu Mini Donuts
  • Boozy PeachesBoozy Peaches
  • Homemade Oatmeal Breakfast BarsHomemade Oatmeal Breakfast Bars

Filed Under: Kid-Friendly

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Kristin’s Salted Caramel Skillet Cookie
Next Post: Vegan Ice Cream Brownie Sandwiches »

Reader Interactions

Comments

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  2. Abby

    June 21, 2012 at 7:32 am

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

  3. erin

    June 14, 2012 at 2:26 am

    clearly it’s about time i tried some rhubarb. this looks delicious!!!

  4. Cadry

    June 12, 2012 at 8:14 am

    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. Tasty Yummies

    June 11, 2012 at 11:12 am

    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.

  6. stephanissima

    June 11, 2012 at 7:44 am

    Mmmmmmm! I won’t tell you how long it’s been since I’ve had strawberry rhubarb pie, but I’ll say it’s been too long

    • Cara

      June 11, 2012 at 8:32 am

      Sounds like it’s time to remember what it tastes like, missy!

  7. Sara

    June 10, 2012 at 5:14 pm

    check out my blog this week – awards for you!

  8. Kristy

    June 8, 2012 at 10:27 pm

    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. Richa@HobbyandMore

    June 8, 2012 at 3:18 pm

    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. Shira

    June 8, 2012 at 10:09 am

    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!

  11. glutenfreehappytummy

    June 8, 2012 at 10:06 am

    What a beautiful post! Those photos are so dramatic and gorgeous! And that crumb topping —– swoon!! Thanks for sharing!

  12. Heather

    June 8, 2012 at 8:30 am

    Willow is amazing, isn’t she- this crumble clearly is just as amazing as she is!

    • Cara

      June 8, 2012 at 9:17 am

      Hear hear to that one, Heather! I will eat to that 🙂

  13. Brooke (Crackers on the Couch)

    June 8, 2012 at 8:25 am

    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!

    • Cara

      June 8, 2012 at 9:18 am

      Waiting for my first shipment of rhubarb jam…

  14. foodiestuntman

    June 8, 2012 at 6:57 am

    Yep, I enjoy reading Willow’s blog and she did a good job here too.

    • Cara

      June 8, 2012 at 9:18 am

      She sure did, didn’t she Foodiestuntman?! Thanks for stopping by to check out her post over here…

  15. Vivian Cutler

    June 8, 2012 at 6:12 am

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

  16. Caitlin

    June 8, 2012 at 4:05 am

    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.

    • Cara

      June 8, 2012 at 9:19 am

      WHAT???!!! Caitlin! This surprises me greatly, actually… How about we make it together 🙂

      • Caitlin

        June 8, 2012 at 12:44 pm

        uhh..OK!!!!!!!!

  17. Alexiasana

    June 8, 2012 at 3:16 am

    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!

    • Cara

      June 8, 2012 at 9:20 am

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

Trackbacks

  1. Apple Rhubarb & Strawberry Crumble « The Pear & The Purple Peach says:
    July 21, 2012 at 4:14 am

    […] Gratitude and inspiration for the topping from: willow from will cook for friends […]

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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