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strawberry rhubarb crumble, recipe, no sugar, no artificial sweetener
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Strawberry Rhubarb Crumble Recipe

Course Dessert
Cuisine American
Author Robin Follette

Ingredients

Filling

  • 6 cups strawberries Fresh
  • 4 cups rhubarb
  • 1 cup honey
  • 1 cup all purpose flour Oat and whole wheat will also work.
  • 1 tablespoon cinnamon

Crumble

  • 3 cups Quaker Old Fashioned oats Quick cooking will be okay if that's what you happen to have.
  • 1 cup Maple Syrup
  • 1 cup butter room temperature
  • 1 teaspoon salt

Instructions

Filling

  • 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.
  • Mix the cinnamon into the flour, and then mix in the honey. It will be very thick.

Crumble

  • 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.
  • 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.