Mini Strawberry Rhubarb Crumbles
These mini crumbles are bright, juicy, and perfectly balanced between sweet strawberries and tart rhubarb. AND they are vegan, gluten and grain-free and refined sugar free, without sacrificing an iota of flavor and texture. A lighter, refined take on the classic, with a gently sweetened seasonal combo and a tender, golden crumble topping. They are so cute too, in their little ramekins in lieu of a larger baking dish. They are a quick and easy little dessert or any time treat. Best served warm—with whipped cream, coconut cream, or a scoop of vanilla ice cream. I made these three times last week. My 11-year-old Roman can’t get enough of them. And I made them recently for a ladies night and everyone loved them.
Serves 6/ Preparation time 15 minutes/ Baking time 20 minutes/ Total time 35 minutes
Ingredients
Fruit Filling
2 tablespoons butter (or vegan butter)
4 cups sliced strawberries (about 3–4 baskets)
1 large rhubarb stalk (or 2–3 small), thinly sliced, half moons
2 tablespoons coconut sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt
Crumble Topping
¾ cup paleo flour (or all-purpose flour)
¼ cup coconut sugar
1 tablespoon monk fruit sweetener (optional)
Pinch of salt
5 tablespoons cold vegan butter (or regular butter), cut into small pieces
Make
1. Preheat the oven
Preheat to 375°F.
2. Make the filling
IN a medium bowl, add your sliced strawberries and rhubarb.
Stir in coconut sugar, lemon juice, vanilla, and salt. Stir till everything is nice and macerated.
3. Make the crumble topping
In a bowl, combine flour, coconut sugar, monk fruit (if using), and salt.
Add the cold butter and use your fingers to mix until the texture resembles a coarse crumble.
4. Assemble
Divide the fruit evenly among 6 ramekins.
Top each with crumble, making sure the fruit is fully covered.
5. Bake
Place ramekins on a baking sheet.
Bake for 20 minutes, until golden and bubbling.
6. Serve
Let cool slightly and serve warm.
Notes
Frozen fruit can be used (thawed)
Adjust sweetness depending on fruit ripeness
Monk fruit is optional
Serve with whipped cream, coconut cream, or ice cream
