Rhubarb desserts usually call for a ton of sugar to counteract the sour, bitter flavour, but calorie-free stevia is the perfect ingredient to sweeten rhubarb without raising your blood sugar or ingesting something that is not great for your overall health and beauty.
INGREDIENTS:
1/2 c. water
6 c. chopped rhubarb, fresh or frozen
2 c. strawberries, chopped – fresh or frozen (thawed)
12-20 drops liquid stevia or 2 tsp. powdered stevia or to taste
1/2 c. steel cut oats, oat flakes or whole oat groats
1/4 c. almonds
3 T. walnuts
3 T. almonds
3 T. sunflower seeds
3 T. pumpkin seeds
1/2 tsp. powdered ceylon cinnamon
1/2 tsp. stevia powder (equivalent of 2 tsp. sugar)
1/4 tsp. sea salt
15 small, pitted whole dates (about 1/2 c. packed lightly)
1/4 c. unrefined coconut oil
1/4 c. buckwheat (mine was soaked overnight and drained – dry okay also)
1 tsp. vanilla
METHOD:
- Heat oven to 350 degrees – I used the convection setting.
- In large ovenproof skillet, place water, chopped rhubarb and chopped strawberries. Bring to a bubble and cook over medium low heat until thickened and fruit is soft. Add stevia and stir thoroughly.
- In high-powered blender, grind the oats and almonds together into a coarse flour.
- In food processor, pulse together the walnuts, almonds, sunflower seeds and pumpkin seeds until coarsely chopped.
- Add to food processor the almond/oat flour, cinnamon, powdered stevia and pitted dates and pulse until the dates are in small pieces. Add the coconut oil, vanilla and buckwheat. Pulse a few times until combined. Alternatively, you could just stir everything together in a large bowl.
- Spoon crumble topping evenly over the top of the cooked rhubarb and strawberry mixture that is already in a large ovenproof skillet.
- Bake at 350 degrees for 30 minutes or until bubbling and browned on top.
- Serve with whipped coconut cream or vanilla dairy-free ice cream made with coconut or nuts. You can purchase the whipped coconut cream – I used So Delicious brand Coco Whip – or you can whip your own by beating the thick cream from a can of full fat coconut milk (pouring off the liquid to use in a smoothie or other dish) with a little sweetener and vanilla extract.
