Paleo Strawberry Rhubarb Crumble

Paleo Strawberry Rhubarb Crumble
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We’ve had a horribly long and dreary winter this year. I am seriously solar powered and the lack of light has been getting me down. The sun finally arrived last weekend! Blue skies and warm spring temperatures. I ran right out to the store and bought some spring flowers to plant in my garden. (sadly, those spring flowers are covered by snow a week after planting)

I'm pretty excited for spring!

I’m pretty excited for spring!

I also bought some sweet smelling strawberries and gorgeous rhubarb. You know it’s spring when you can get strawberries and rhubarb at the store.

Ripe and fresh

Ripe and fresh

I used to make strawberry rhubarb crisp every spring (pre-paleo) with loads of brown sugar and oats in the crumbly topping. That was always my favorite part, so I wanted to make a paleo topping that wouldn’t be disappointing. I started thinking that traditional granola is a lot like a fruit crisp topping and I do, after all, make a really delicious paleo granola, so it should be pretty easy to make a yummy crumble top.

Strawberry Rhubarb Crisp

 

For the fruit filling part:

  • 3 cups of rhubarb, diced
  • 3 cups strawberries, diced
  • zest from one orange
  • 4-6 Tablespoons honey (6 is pretty darn sweet)
  • pinch of salt
  • 1 teaspoon lemon juice
  • 2 Tablespoons arrowroot powder
  1. Dice up the rhubarb and strawberries.
  2. Put them in a large mixing bowl with the rest of the ingredients and mix well.

    Great colors

    Great colors

For the topping part:

  • 1/4 cup pistachio nuts, chopped
  • 1/4 cup macadamia nuts, chopped
  • 3/4 cups almond flour
  • 2 Tablespoons coconut flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup honey
  • 4 Tablespoons butter or coconut oil (I used butter)
  1. Chop the nuts. I threw mine into a plastic bag and pounded them a bit with a meat tenderizer (a rolling pin would work just as well).
  2. Mix the nuts, flours, cinnamon, salt and honey together in a medium mixing bowl.
  3. Cut in the butter and mix well with a fork. It should be sticky and clumpy.

    Topping

    Topping

Putting it all together:

  1. Grease an oven proof casserole or pie dish and spoon in the fruit filling (you can also make individual servings in ramekins *see picture below).
  2. Use your hands to dot the topping all over the top.
  3. Bake in a 180 C (350 F) oven for 25 minutes. It’s done when the topping is browned and the fruit is bubbling.
    Ready for the oven

    Ready for the oven

    Just out of the oven

    Just out of the oven

    And a mini crumble for portion control

    And a mini crumble for portion control

     

     

The verdict

This was delicious and I was so happy with how the crumble top turned out. The fruit was of course delicious, but as usual, the topping was my favorite part. I whipped up some paleo coconut milk vanilla custard to pour over the top, but some vanilla ice cream would be fabulous as well. Don’t get me wrong though, it’s lovely just plain :-) I see many more fruit crumbles in my future….now if summer would just hurry up and get here with fresh peaches!

Springtime treat

Springtime treat

 

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21 Comments

  1. yum

  2. this looks good

  3. yummy

  4. Wow! This is just what I’ve been looking for! The rhubarb is growing just fine in my garden despite the never ending bad weather here in Germany and I was wondering what to do with it without adding a lot of sugar.
    Can you tell me what arrowroot powder is called in Switzerland?
    Thanks for a great recipe, I’m sure it’s delicious and I can’t wait to try it!
    An Ami in Germany;-)

  5. Spot on!
    Found it, and made it! And it is perfect. Never made a Paleo crumble and this is even better.

    Thank you!

    Alex

    • Hi Alex,
      Great! I’m so glad you like it :-)

  6. Thanks, Lisa–my front yard is overflowing with rhubarb and this looks great! I have two questions: Do you think it would work if I doubled the rhubarb and skipped the strawberries? Would you use more honey in that case? Also, is this good served cold the next day? I’m thinking of baking it Friday night to bring to a potluck on Saturday.

    Thank you!

    • Hi Brieghan,
      Sure, I think it would work without the strawberries, but I would add more honey in that case to make up for the missing sweetness from the strawberries. Rhubarb is not really sweet by itself. I think it’s wonderful served cold the next day. I ate it for breakfast the day after I made it :-)

      • Thanks so much for the tips. Looking forward to trying it!

  7. Fantastic recipe! I didn’t have pistachios, so used a combination of macadamias, pecans, and hazelnuts (about 3/4 cup total – I like it nutty!). Delish! Can’t wait for breakfast! :-)

    • Yum…macadamia nuts and pecans are two of my favorites! Thanks for taking the time to leave me some feedback :-)

  8. Thank you so much for this recipe – it was awesome! I used almonds instead since I did not have the other nuts at home. Tasted great :)

    • Hi Petra,
      Glad you liked it! I can’t wait until it’s spring here and I can start making things with rhubarb again :-)

  9. Hi. Wondering if the nuts should be raw or salted / toasted?

    • Hi Jodi, I used raw and unsalted, but you could use roasted and salted if that’s what you have on hand. Enjoy :-)

Trackbacks/Pingbacks

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