I opened my fridge and saw a bag of rhubarb that my neighbor so graciously gave me. I also saw some leftover raspberries. I decided to throw them together! I don’t know about you, but I simply love rhubarb. It’s slightly tart and adds such a delightful texture to sweet dishes. It’s full of vitamins and minerals, not to mention fiber – how great is that? Now, my little guys weren’t so sure about this dessert as I was making it. They kept asking me why I was putting celery in the dessert! BUT after one bite of this beautiful crumble, they were loving rhubarb too! The raspberries add another tart/sweet element to this dessert that I think is wonderful and let’s be honest – EVERYTHING is better with whipped coconut cream on top! Swoon!
4 1/2 cups (total) raspberries and rhubarb mixed
2-3 tablespoons organic cane sugar (or sub maple syrup or coconut sugar)
1/4 cup coconut flour
1/4 cup quinoa flakes
3/4 cup hazelnut meal or almond meal
3/4 cup raw pecans, chopped
1/4 cup coconut sugar
pinch sea salt
4 tablespoons vegan butter (I like Earth Balance brand)
Preheat oven to 350 degrees F and lightly coat an 8×8 (or similar size) baking dish with coconut oil. Add fruit directly to the dish and toss with sweetener of choice. Add crumble ingredients to a mixing bowl and, using your hands or a pastry cutter, mix until all of the butter is evenly distributed. Add to the top of the fruit in an even layer. Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown. Let cool for 10 minutes and serve with dairy-free ice cream or whipped coconut cream. Leftovers will keep in the fridge for several days – if they last that long!