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
- 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
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.