Annie's Rhubarb Strawberry Crumble

This is one of my favorite things our postpartum doula and chef Annie made for us this summer. Since it is the end of rhubarb season you can easily swap the rhubarb for another fruit. Next time I will be trying it with cherries.

Rhubarb Strawberry Crumble

• 4 cups rhubarb, chopped into 1/2 in pieces

• 2 cups strawberries, quartered

• 3/4 cup maple syrup

• Juice from 1/2 a lemon

• 2 tsp vanilla extract

Crumble Topping:

• 1 cup sprouted oats

• 3/4 cup almond flour

• 1/2 cup ghee

• 1/4 cup coconut or date sugar

• 1/2 tsp ground cinnamon

• 1/2 tsp ground cardamom

• 1/2 tsp ground ginger

• Pinch of salt

Mix rhubarb, strawberries, maple syrup, lemon juice, and vanilla in a bowl before placing in a 9x13 baking dish.

Mix all crumble ingredients together and sprinkle on top of fruit mixture.

Bake in a 375 f oven for 40-50 min or until fruit is soft and bubbling and crumble is golden brown.

Let cool slightly, and serve on its own or with softly whipped cream.

For more of Annie’s recipes and postpartum nutrition tips check out this article here.