Summer's Most Quintessential Fruit Combo In A Good-For-You Crumble

Strawberry and rhubarb are a classic summer combo, although not frequently wrapped up with a healthy bow. This crumble, however, takes a Crunchy Radish spin on a typically sugar-heavy dish.

The foundation is a simple summer strawberry-rhubarb compote, sweetened only with a touch of maple syrup. The rest of the sweetening is left to the strawberries. Ginger, lemon zest, lemon juice, and a heavy-handed shake of cinnamon add delicious dimension and depth to this breakfast, dessert, or any-time-of-day dish. The compote can be eaten with yogurt or oatmeal, or used as a topper for banana "ice cream" if you don't want to go the extra mile of creating the crumble (although it is 100% worth it).

I tend to get a little generous with my spices. since I typically gravitate toward strong flavors. Taste the compote as you go and modify for your preference.

The crumble topping is gluten-free and dairy-free, and it contains vegan protein, heart-healthy fiber, omega 3s, and a touch of calcium from the oats, nuts, and seeds.


Rundown On Rhubarb
The stalk of rhubarb is rich in vitamin K, which supports bone health and blood clotting. Rhubarb also contains fiber and lutein, which is beneficial for eye health. Most sweet treats containing rhubarb are loaded with sugar, since the raw stalks veer on the sour side. Yet, loads of processed sugar are completely unnecessary when rhubarb is partnered with naturally sweet strawberries and a heaping dose of pure maple syrup.

Strawberry Rhubarb Crumble
Serves 6-8

For the filling:
3-4 stalks rhubarb, chopped
2 cups strawberries, halved
1 tbsp pure maple syrup
1 tbsp lemon zest
Juice of one lemon
1 tsp vanilla bean powder
1 tbsp cinnamon (adjust if you prefer less)
1 tbsp fresh ginger, minced or grated

For the crumble:
1 cup oat flour (whole grain rolled oats lightly pulsed in a food processor until coarsely chopped — gluten-free, if needed)
1 cup walnut meal (walnuts coarsely chopped in the food processor)
1 tsp cinnamon
1/2 tsp vanilla bean powder
1/4 tsp sea salt
1/2 tsp lemon peel granules (optional)
1/2 cup coconut oil, melted
1/3 cup pure maple syrup
1 tbsp raw sesame seeds

1. Preheat oven to 350°F
2. Place all of the ingredients for the filling into a medium-sized pot and mix to combine. Cook at a gentle simmer for 10 minutes, until fruit is just tender.

3. While the fruit cooks, combine the oat flour, walnut meal, cinnamon, vanilla, salt, and lemon granules (if using) in a mixing bowl. Add the coconut oil and maple syrup and stir to combine.

4. Pour the compote into a 2 1/2-inch-deep baking dish and spread the crumble on top. Scatter the sesame seeds evenly. Give the baking dish a few shakes to allow the mixture to settle.
5. Bake for 30 minutes, until the top is browned and slightly crisp. Allow to cool for 15 minutes.

I like to enjoy this crumble at all temperatures and times of day. To reheat, simply stick the pan back into the oven for 5-10 minutes or until warmed through.

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