Foodist Approved: Strawberry Rhubarb Sesame Crumble

by | May 28, 2014
Strawberry Rhubarb Sesame Crumble

Strawberry Rhubarb Sesame Crumble

Say you’re suffering from a serious sweet-treat craving, but are nowhere close to getting your 8+ servings of fruits and vegetables for the day. Fear not. Here’s a recipe for a radiant dessert that sneaks in a serving of each. Yes to desserts that hide veggies!

Seeing fresh strawberries and rhubarb together at the market couldn’t have made me happier. The two combine effortlessly, and together they promise summer is around the corner. But the problem with most desserts made with rhubarb is that they’re overloaded with sugar to compensate for rhubarb’s tartness. Why we like to mask rhubarb’s splendor I will never understand. When you’re using farm-fresh strawberries, there’s no need for added sugar.

I can’t think of a dessert more nutritious than this strawberry rhubarb crumble. It’s low on the glycemic index and free of refined sugars, and the fruit, veggies, oats and sesame seeds in it make it high in fiber, the coconut oil makes it high in healthy fatty acids, and the fruit and seeds make it rich in vitamins and minerals. Only thing better would maybe be a kale pie, but I think I’ll pass on that.

This recipe can easily be made gluten-free by substituting out the whole-wheat pastry flour for almond meal.

Strawberry Rhubarb Sesame Crumble

Yield: serves 6-8


Ingredients
  • 1/2 cup whole-wheat pastry flour or almond meal
  • 1 cup rolled oats
  • 1/2 cup toasted sesame seeds
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/4 cup virgin coconut oil, melted
  • 1/3 cup real maple syrup
  • 3 tablespoons water
  • 1 medium-size stalk rhubarb, 1/2 inch slices
  • 2 pints strawberries, halved (small, sweet, local variety preferred)
  • 3 tablespoons tapioca starch
  • 8 small ramekins or 8 x 8 inch baking dish
Preparation

Preheat oven to 400 F.

Mix together the whole-wheat pastry flour, oats, sesame seeds, cinnamon, nutmeg and salt.

Combine coconut oil, maple syrup and water in a small bowl. Pour over oat mixture and mix until evenly combined.

Toss together the sliced strawberries, rhubarb and tapioca starch in a separate bowl.

Fill individual serving ramekins or an 8 x 8 inch baking dish with the fruit mixture and crumble the oat mixture on top.

Bake 20 to 25 minutes, until golden and the fruit is cooked through.

Elyse Kopecky is a social media and digital technology consultant based in Portland, OR. After 10 years working for NIKE and EA SPORTS in Portland, Amsterdam and Geneva she briefly left her desk job for the chance to study culinary nutrition at the Natural Gourmet Institute in NYC. Follow her adventures in the kitchen and on the trail at freshabits.com and @freshabits.

 

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10 Responses to “Foodist Approved: Strawberry Rhubarb Sesame Crumble”

  1. Roommate says:

    YYYYUUUUUUMMMMMMMMMMMMMMMMMMMMMMMMMM

  2. maria says:

    Can the strawberrries be replaced with any other fruit. My husband has an aversion to berries and I would love to make this for him:-)

  3. Hi Maria,
    It would be awesome made with sweet peaches but the problem is once peaches come into season rhubarb will probably be out. I’ve never heard of anyone not liking berries, make it for yourself! :)
    Elyse

  4. I Loved the ideia of a very nutritious dessert with rhubarb and strawberry and foremost with a low glycemic index.
    Excellent recipe should be tasty, I will prepare this recipe.
    Thank you for this excellent suggestion.

    Kiss, Carla

  5. Kate says:

    These look absolutely divine, Darya! Should be getting your book sometime this week, too. Eeek so excited :)

  6. Ghazaleh says:

    oooohh this looks great and thanks for including the gluten-free option! Can’t wait to try it.

  7. Yvonne Shorb says:

    Made it….loved it….we love rhubarb but the last few years I’ve made very little with it bc it seems to require a lot of sugar. So this was a great alternative and I got my desire of rhubarb satisfied. I didn’t think 1 stalk seemed like anything tho’. My rhubarb isn’t real thick or even long so I used about 4-5 stalks….I wanted to be able to taste it, and we don’t mind some tartness. I topped it with a tad of whipped cream…Greek yogurt would also be a good option.

  8. Julia says:

    Just made it: Delicious!!!

  9. He Darya ,
    When I saw the image of this recipe, the only word that came into my mind was “YUMMY”..
    it is full of natural flavors.
    thanks for sharing such a wonderful recipe idea with us :)

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