Strawberry Rhubarb Crumble Squares (GF)(V)
Try this Strawberry Rhubarb Crumble Squares recipe, or contribute your own.
Try this Strawberry Rhubarb Crumble Squares recipe, or contribute your own.
- 1/4 cup apple juice
- 1/4 tsp sea salt
- 1 cup raw almonds
- 1 tbsp cornstarch
- 1 cup gluten free rolled oats
- 4 tbsp coconut oil melted
- 2 tbsp coconut sugar
- 3 tbsp coconut sugar
- 250 g rhubarb chopped (1/2 inch pieces)
- 175 g strawberries chopped into quarters
- 3 tbsp coconut sugar
- 2 tbsp gluten- free flour ( i used oat flour)
- 1/4 cup gluten- free rolled oats
- 1 1/2 tbsp coconut oil
- Carbohydrate 55.0849000015656 g
- Cholesterol 0 mg
- Fat 146.078200000001 g
- Fiber 21.1059997281587 g
- Protein 31.5895000000045 g
- Saturated Fat 70.0775800000002 g
- Serving Size 1 1 recipe (710g)
- Sodium 442.047500000154 mg
- Sugar 33.978900273407 g
- Trans Fat 8.50841000000005 g
- Calories 1567 calories
Step-by-step
- Preheat oven to 175°C and line an 8x8-inch baking pan with parchment paper.
- Add all the ingredients for the crust except for the coconut oil into a blender and pulse until there are no big pieces left.
- Now, slowly start adding the melted coconut oil; the dough is ready when it just starts to be sticking together. Feel free to add more coconut oil if you feel like it's being too dry, but don't overdo it or you will end up with a soggy crust.
- Evenly spread out the dough in the baking pan and press it down firmly with your fingers.
- Bake for 15 minutes, then increase heat to 190°C and bake for 5 minutes more. Once the edges are slightly golden brown, take it out and set aside.
- In the meantime, add all the ingredients for the filling into a small saucepan and simmer it for 5-7 minutes over low-medium heat. Keep stirring so it won't be sticking to the saucepan. Set aside.
- In a small bowl, mix all the ingredients for the topping using your fingers or a fork.
- Now, spread the strawberry rhubarb compote evenly over the pre-baked crust and cover it with the crumble topping.
- Bake for another 15-20 minutes at 175°C, or until the crumble is golden brown.
- Remove it from the oven and let cool completely before cutting it into 9 even squares. If they don't feel firm enough to pick up, briefly refrigerate them.
- Refrigerated, they will last 3-4 days. Enjoy!
My Sweet Escape: Strawberry Rhubarb Crumble Squares
Life's a whirlwind, isn't it? Between juggling work deadlines, carpools, and making sure everyone gets fed, finding time for myself feels like a luxury. But even a busy mom like me deserves a little indulgence, and that's where these Strawberry Rhubarb Crumble Squares come in. They’re not just a delicious treat; they're a small act of self-care, a moment of quiet amidst the chaos.
The aroma alone is enough to transport me. The sweet tang of rhubarb mingling with the bright burst of strawberries, all enveloped in a comforting, nutty crumble – it's pure bliss. And the best part? This recipe is surprisingly easy. It doesn’t demand hours in the kitchen; in fact, it’s the perfect way to wind down after a long day. The simple steps and readily available ingredients make it achievable even on the busiest of weeknights. I often find myself making a double batch – one to enjoy now, and one to freeze for those particularly hectic days when even opening a jar of peanut butter feels like an insurmountable feat.
The Crumble: A Texture Symphony
The texture is a masterpiece. The crisp, golden crumble topping contrasts beautifully with the soft, juicy fruit filling. It's a delightful dance on the tongue, offering both satisfying crunch and sweet surrender. I love the addition of gluten-free oats and almond flour – they lend a subtle nutty flavour and a lovely, wholesome texture. It's a far cry from those overly sweet, commercially made crumbles, and I wouldn't have it any other way.
More Than Just Dessert: A Story in Every Bite
More than just a delicious treat, these squares carry a little piece of my heart. They remind me of summer picnics, lazy afternoons spent with family, and the simple joy of sharing something homemade with loved ones. Baking these squares is my little ritual – a way to pause, breathe, and connect with something truly nourishing, both for the body and the soul. The process is meditative, the outcome rewarding. Each square tells a story; a story of simple ingredients transformed into something exquisite, a story of time well spent, a story of love baked into every bite.
A Gift from the Kitchen: Sharing the Sweetness
I often bake extra crumble squares, not just for my family, but also for neighbours, friends, and anyone who could use a little sweetness in their day. It's a small gesture, a way to share a bit of happiness. The smiles it brings are far more rewarding than any prize. And the best part is, it doesn't take much effort. It’s about connection – a connection to the food, the process, and most importantly, the people we share it with.
These aren't just squares of baked goodness; they are little pieces of happiness, crafted with care and love. So, take a moment, find a quiet corner, and let these Strawberry Rhubarb Crumble Squares transport you to a place of peace and sweet indulgence. You deserve it.
Tips and Variations:
- For a richer flavour, try using brown coconut sugar.
- Feel free to experiment with other fruits. Blueberries, raspberries, and blackberries would all be delicious additions.
- Make it ahead. The squares keep well in the refrigerator for up to 3-4 days.
- Freeze for later. These freeze beautifully, making them the perfect make-ahead dessert for busy schedules.
Enjoy the process, savour the flavours, and let the sweetness of these Strawberry Rhubarb Crumble Squares brighten your day. Happy baking!
