Important: You must be 19 years of age to purchase alcohol.
View Cart

ORDER ONLINE and pick up today. Choose Same-Day Pickup now available at 180+ locations.
The LCBO is updating our operating hours and opening Mondays, as the province eases COVID-19 restrictions. Learn more.

Healthy Rhubarb Oat Strawberry Crumble

Spring 2019
F201902035.jpg
food and drink

BY: Lucy Waverman/Leslie Beck

The strawberries sweeten the mixture enough to keep the sugar down. Use almond flour for the crispest topping but, if it’s unavailable, ground almonds work too. These look beautiful when made in individual servings.

1 lb (455 g) rhubarb, cut into 1 inch (2.5 cm) pieces
1 cup (250 mL) chopped strawberries
3 tbsp (45 mL) packed brown sugar
2 tsp (10 mL) grated fresh ginger
1 star anise, coarsely chopped
2 tbsp (30 mL) whole wheat flour

TOPPING
1 cup (250 mL) rolled oats (not quick-cooking)
¼ cup (60 mL) almond flour
2 tbsp (30 mL) room-temperature unsalted butter, cubed
2 tbsp (30 mL) packed brown sugar tsp (0.5 mL) salt

1 Preheat oven to 375°F (190°C).

2 Combine rhubarb with strawberries, brown sugar, ginger, star anise and flour, then spoon mixture into a 4-cup (1-L) baking dish (see TIP). Place on a baking sheet.

3 For topping, combine oats, almond flour, butter, sugar and salt in a bowl and rub together with your fingertips until mixture has the texture of coarse crumbs. Scatter over rhubarb mixture.

4 Bake until rhubarb is bubbling and topping is crunchy, 45 to 50 minutes, covering with foil after 30 to 40 minutes if browning too
quickly.

TIP
For single-serving crumbles, divide rhubarb mixture among four 1-cup (250-mL) ramekins. Scatter a heaped ¼ cup (60 mL) topping
over each and place on a baking sheet. Bake until rhubarb is bubbling, and topping is crunchy, about 35 minutes.

Serves 4

What to Serve

F201902035.jpg
food and drink

Healthy Rhubarb Oat Strawberry Crumble

Spring 2019

BY: Lucy Waverman/Leslie Beck

The strawberries sweeten the mixture enough to keep the sugar down. Use almond flour for the crispest topping but, if it’s unavailable, ground almonds work too. These look beautiful when made in individual servings.

1 lb (455 g) rhubarb, cut into 1 inch (2.5 cm) pieces
1 cup (250 mL) chopped strawberries
3 tbsp (45 mL) packed brown sugar
2 tsp (10 mL) grated fresh ginger
1 star anise, coarsely chopped
2 tbsp (30 mL) whole wheat flour

TOPPING
1 cup (250 mL) rolled oats (not quick-cooking)
¼ cup (60 mL) almond flour
2 tbsp (30 mL) room-temperature unsalted butter, cubed
2 tbsp (30 mL) packed brown sugar tsp (0.5 mL) salt

1 Preheat oven to 375°F (190°C).

2 Combine rhubarb with strawberries, brown sugar, ginger, star anise and flour, then spoon mixture into a 4-cup (1-L) baking dish (see TIP). Place on a baking sheet.

3 For topping, combine oats, almond flour, butter, sugar and salt in a bowl and rub together with your fingertips until mixture has the texture of coarse crumbs. Scatter over rhubarb mixture.

4 Bake until rhubarb is bubbling and topping is crunchy, 45 to 50 minutes, covering with foil after 30 to 40 minutes if browning too
quickly.

TIP
For single-serving crumbles, divide rhubarb mixture among four 1-cup (250-mL) ramekins. Scatter a heaped ¼ cup (60 mL) topping
over each and place on a baking sheet. Bake until rhubarb is bubbling, and topping is crunchy, about 35 minutes.

Serves 4

Back To Top