Rhubarb Crumble

May 14, 2019


By Chef Yadira Garcia, Happy Healthy Latina



1 teaspoon canola oil for greasing pan

12 ounces rhubarb, medium dice (3 cups)

1⁄4 cup water

1⁄4 cup date sugar

2 tablespoons arrowroot, combined with 2 tablespoons cold water

1 pint strawberries, stemmed and coarsely chopped

1 cup almond flour

1⁄4 cup maple crystals

1⁄4 teaspoon ground cinnamon

Pinch sea salt

1⁄4 cup coconut oil, melted



  1. Preheat oven to 375° F. Grease 8 x 8-inch baking dish.
  2. In 1- gallon pot, over low flame, combine rhubarb with water. Whisk in date sugar and arrowroot slurry. Simmer until rhubarb begins to soften. Add strawberries and mix to incorporate.
  1. Transfer fruit mixture to baking dish and set aside.
  2. In medium bowl, combine almond flour, maple crystals, cinnamon, and salt.
  3. Add melted coconut oil to mixture and, using wooden spoon, mix to combine.
  4. Distribute crumble topping over fruit mixture. Bake in oven until browned, about 20 minutes.

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