Rhubarb And Strawberry Crumble

Rhubarb and strawberries is the best combination ever! I remember gathering rhubarb stalks in the summer when I was little, and when I came home, we all ate the delicious fruit with some fresh strawberries and sugar - a lot of sugar, unfortunately. I have tried to make the perfect combination of fruits and sweetness into the ultimate crumble, and I can for certain tell you that it´s the best crumble I've ever tasted during my entire life. The ideal balance of fruits, sweetness from cane sugar (which is a much healthier option to plain white sugar), together with the crispiness and nutty taste from the crumble is something you really have to try!

RHUBARB AND STRAWBERRY CRUMBLE

Makes 1 large baking dish

Filling

1 large rhubarb

3 cups strawberries, frozen or fresh

2 tbsps cane sugar

Crumble

1/2 cup almonds

1/2 cup pistachio

1 cup gluten free oats

3 tbsps cane sugar

4 tbsps coconut oil

Preheat the oven to 180°C / 350°F and grease a baking dish with some coconut oil. Roughly slice the rhubarb and add it into the baking dish. Have the strawberries and sugar in as well, and toss everything. Chop the almonds and pistachio into rough nut flour using a food processor, but making sure not to over-process it but leave some larger and smaller chunks of nuts to give the crumble more texture. Add the nuts and the rest of the ingredients for the crumble into a mixing bowl and blend with your hands until the coconut oil is evenly distributed. Add the crumble to the top of the fruits and let it bake for 40 minutes, until you see the crumble is turning golden brown. Let it cool for a couple of minutes before you serve with some ice cream. It will keep good in the fridge for four days.