Time to get in a few crumble recipes while rhubarb is still in season! Did you know? Rhubarb is red in color and grows in stalks like like celery. The tart, but sweet flavored fruit is packed with Vitamin K and pairs well with other berries. If you are over 30, you should focus on getting more Calcium and Vitamin K, since you have officially obtained your peak bone mass. Take the necessary steps to avoid bone loss as early as possible. Your grandma self will thank you! Also, your kids and grandkids will appreciate it if you do your part to prevent Alzheimer’s. Vitamin K plays a vital role in the anti-aging process and is good for the brain. It’s not that hard when you’ve got tasty recipes like these to help you!
Honey Almond Rhubarb Crumble
If you like ginger, this is the recipe for you! Adding fresh ginger to your rhubarb crumble gives it some complexity and flair. We especially love the way this is presented in wide-mouth canning jars. Perfect portioning and easy for on-the-go picnics and outings.
8 half-pint wide-mouth canning jars or ramekins
1 pound rhubarb stalks (3 cups)
One pound strawberries (3 cups)
1 tablespoons minced fresh ginger
2 tablespoons all-purpose flour
1 pinch plus¼ teaspoon kosher salt, divided
1 tablespoon balsamic vinegar
One cup honey, divided
1½ cups old fashioned oats
½ cup slivered almonds
⅔ cup whole wheat flour
4 tablespoons butter, softened
Check out A Couple Cooks for the full recipe and instructions.
Strawberry Rhubarb Crisp (Crumble)
Talk about heart-healthy! Rhubarb crumble recipes are generally low in calories and include oats, which helps with blood pressure. This recipe boasts only 263 calories per serving and is also very low-glycemic. The coconut sugar and flakes add a light, tropical dimension. Serve with à la mode for dessert or à la cart for a quick and tasty breakfast in the morning. Delicious warm or cold.
FOR THE FILLING:
500 g | 1 lb strawberries, hulled and quartered (about 3 cups)
400 g | 14 oz rhubarb stalks, trimmed and sliced ½-inch thick (about 3 cups)
½ cup raw or coconut sugar (or natural granted sweetener that measures 1:1 cup with regular sugar to cut calories)
1 tablespoon cornstarch (corn flour)
1 teaspoon pure vanilla extract
FOR THE TOPPING:
¾ cup rolled oats
⅓ cup plain or all purpose flour (light spelt to almond flour are fine to use)
2 tablespoons finely shredded coconut
2 tablespoons honey
3 tablespoons reduced fat butter, melted (or melted coconut oil)
1 tablespoon light brown sugar (or coconut sugar)
pinch of salt
Go to Cafe Delites for complete recipe and instructions.
Strawberry Rhubarb Crumble Bars
The only thing better than a crumble is a bar! This rhubarb crumble recipe is gluten-free and dairy-free too. We love Kristine’s use of stevia and coconut oil to keep the sugar content to the berries only. If you’ve got these ingredients hanging out in your cupboards, you will probably be on board with this recipe. Just be sure you don’t eat the whole pan in one sitting – that would be counter-productive, dear.
2 cups fresh rhubard, diced
2 cups fresh strawberries, sliced
1 Tbsp fresh lemon juice
6 stevia packets (or 2-3 Tbsp of your favorite sweetener)
3 Tbsp cornstarch
2 cups gluten-free flour
½ cup coconut oil, melted
½ cup cane sugar (or coconut palm sugar)
20 drops vanilla stevia (optional)
Thank Busy But Healthy for the full recipe and instructions. We’re just the middle man, happily eating rhubarb bars in the kitchen.
Rhubarb Pear Almond Crisp
Strawberries don’t have an exclusive partnership with rhubarb. There are plenty of other fruits that pair well with this fruit and sweeten it up even more. If you can get your hands on Red Bartlett Pears (in season year-round), you’ve got another perfect match for this addictive crisp. We can add this one to our stockpile of skillet recipes! Add a little iron to your diet along with the fiber and vitamin C.
2 extra large Red Bartlett Pears, sliced
4 stalks fresh rhubarb, chopped to ½” pieces
1 teaspoon vanilla extract
½ cup brown sugar, lightly packed
½ cup whole wheat flour
zest of one lemon
pinch of sea salt
ALMOND CRISP: cup chopped almonds
½ cup old fashioned oats
¼ cup whole wheat flour
¼ cup packed brown sugar
¼ teaspoon sea salt
⅛ teaspoon nutmeg
¼ teaspoon cinnamon
⅛ teaspoon almond extract
3½ tablespoons chilled unsalted butter, cubed
For the complete recipe and instructions, go to A Cookie Named Desire.
Strawberry Rhubarb Crumble Bites
Finally, the last recipe comes in healthy bite-sized portions. Chia seeds are used to thicken the jam, which is an added health boost we love! Check out our Chocolate No Bake Cookie recipe for more info on the major benefits of this tiny ingredient. These little bites are vegan and gluten-free and are perfect for snacking. Add this crowd-pleaser to your next barbecue, little miss hostess!
2 cups fresh or frozen strawberries
3/4 cup rhubarb, sliced thinly
1/3 cup coconut sugar
juice of 1 whole lemon + zest of that whole lemon
1 1/2 teaspoons vanilla extract
One teaspoon ground cardamom (optional)
1 tablespoon chia seeds
2 1/2 teaspoons cornstarch or tapioca starch
1 cup oats (or 1 1/8 cup oat flour)
1 cup whole rolled oats
1/2 cup coconut sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup melted virgin coconut oil
4 -5 fresh strawberries, greens removed, cored and sliced thinly
See Will Frolic For Food for full recipe and instructions.
Freeze it for Later
When rhubarb is in season, buy it in bulk and save what you don’t use in the freezer. Freezing rhubarb is the smart girl’s trick for enjoying this tart-sweet fruit year round. Cut the stalks into one-inch pieces and lay them flat on a parchment-lined baking pan. Place the pan in the freezer for about an hour and then transfer the pieces to a freezer bag. You can freeze them for about a year, which is more than enough time to surprise your guests with a rhubarb crumble over the holidays! Let us know which recipe is your favorite or if you’ve got another good one on hand. We’re obsessed!