Cook what’s in season.
I’m sure you’ve heard it a million times and there’s good reason for that. Amazing flavour, beautiful colour, and locally available produce all add up to make food that bursts with the tastes of the season it represents.
Take this delicious crumble, for example. Rhubarb from my backyard paired with fresh strawberries and blueberries all create the perfect finale to a delicious summer meal. It’s also an easy to prepare treat, so you’re not wasting time over a hot stove when you could be relaxing on a lawn chair with a cool drink in hand.
All the fresh ingredients in this dessert allow you to cut the sugar down a lot, meaning that this dessert won’t leave you reeling from a sugar crash in half an hour. I didn’t have any vanilla ice cream on hand when I popped this into the oven, so I left a can of coconut cream in the freezer for an hour and it made the perfect cool and rich topping for this dessert! You could, of course, just use ice cream, but I highly recommend you try it with the coconut cream!
And don’t worry. I won’t judge if you want to finish off the whole pan by yourself. 😉
Strawberry Blueberry Rhubarb Crumble
(Adapted from Best Health Mag)
3 1/2 cups total chopped rhubarb and berries (I used 2 cups rhubarb, 1 cup strawberries, and 1/2 cup blueberries)
2 tbsp coconut palm sugar
1/4 tsp cinnamon
Pinch of ground ginger
Pinch of nutmeg
1 tsp vanilla
1/2 cup all purpose flour
1/2 cup rolled oats
1/4 cup coconut oil
2 tbsp honey
- Preheat oven to 375.
- Combine all the ingredients for the base in a bowl and mix. Pour the base ingredients into a non-stick 8×8 pan.
- Combine all the topping ingredients using your fingers to incorporate coconut oil and honey into all the flour and oats. Evenly distribute the topping over the base.
- Place crumble in the oven for 25 minutes. The topping will be a nice toasty brown.
- Serve warm with a dollop of frozen coconut cream over top.