Strawberry Rhubarb Crumble – No Artificial Sweeteners

Strawberry Rhubarb Crumble – No Artificial Sweeteners

Strawberry Rhubarb Crumble Recipe

Strawberry Rhubarb Crumble is one of our favorite desserts. Late-bearing rhubarb ensures I have fresh rhubarb at the same time the strawberries are ripe. If you don’t have both ripe together you can freeze clean, slice and freeze the rhubarb in quart bags. This recipe works with frozen strawberries but you’ll need to be very careful to drain the juice. Save that juice! You can make strawberry jelly.

strawberry rhubarb crumble, recipe, no sugar, no artificial sweetener

Do you know the proper way to harvest rhubarb? I cut the stalks for years. That’s not right. To harvest rhubarb, pull the stalk from the ground. It will let go with minimal pressure from you, and this will signal the plant to produce more stalks. I leave at least one-third of the stalks on the plant.

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Vanilla or strawberry ice cream are a great addition to Strawberry Rhubarb Crumble, especially when the crumble is warm. Warm, juice crumble topped with cold but slightly melting ice cream… Mouth watering.



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Print Recipe
Strawberry Rhubarb Crumble Recipe
Strawberry Rhubarb Crumble Recipe
Course Dessert
Cuisine American
Servings
Ingredients
Filling
Crumble
Course Dessert
Cuisine American
Servings
Ingredients
Filling
Crumble
Strawberry Rhubarb Crumble Recipe
Instructions
Filling
  1. Slice and chunk the strawberries. Pieces that aren't uniform in size and shape will allow the rhubarb and honey/flour to mix in well. Cut the rhubarb into 1/4" pieces.
  2. Mix the cinnamon into the flour, and then mix in the honey. It will be very thick.
Crumble
  1. Warm the butter to room temperature. Mix the salt into the oatmeal. Beat the butter and syrup together. It doesn't have to be perfectly blended. Combine these ingredients into a crumble topping. If you've made a crumble topping using white sugar you'll notice a difference in texture. That's normal.
  2. Butter a 9" x 13" pan. Pour the strawberry rhubarb mixture into the bottom and add the crumble to the top. Pat down lightly. Bake at 350° for 30 minutes.
Share this Recipe
Strawberry Rhubarb Crumble is an old-fashioned, all-time favorite dessert. No artificial sweeteners and now white sugar in this recipe.

3 thoughts on “Strawberry Rhubarb Crumble – No Artificial Sweeteners

  1. I pinned this and cannot wait to try it. I just made rhubarb cake today. I love being able to go to the garden and pick my salads and gather things for desert.

  2. Anxious to try this. What is the amount of flour to mix with the cinnamon and then the honey? I didn’t see it in the recipe. Thank you!

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