700g (1½ lbs) trimmed rhubarb, cut into short lengths
110g (4 oz) whole, soft dates (medjool are ideal but you can use dried dates soaked in hot water until softened)
275g (10oz) large strawberries, hulled
CRUMBLE:
110g (4 oz) gluten-free flour
40g (1½ oz) gluten-free oat or buckwheat flakes
40 g (1½ oz) ground almonds
40 g (1½ oz) slivered almonds
40 g (1½ oz) coconut oil
1 tbsp mild-tasting runny honey or ½ tsp stevia
1 tsp vanilla extract
This is a variation on my Chocolate and Banana Crumble which I created for Easy, Tasty, Healthy, but unfortunately we didn’t have room to include. It is however the most amazing dessert. Not only a delight to eat but full of ‘good for you’ ingredients.
Pre-heat the oven to 190°C (170° fan), gas mark 5.
Put the rhubarb in a pan, cover with cold water and bring to the boil, watching carefully. As soon as it begins to boil, tip the rhubarb into a sieve to remove the liquid (this removes any acidity from the rhubarb). Place the rhubarb back in the pan (you won’t need any liquid) and simmer for 2-3 minutes or until just cooked.
Process half the rhubarb with the dates until smooth, then mix with the remaining rhubarb and the strawberries.
Place the mixture in a flat baking dish approximately 25cm (10 in) by 18cm (7 in) and level the surface.
To make the crumble, sieve the flour then mix in the oat or buckwheat flakes, and ground and slivered almonds.
Place the coconut oil in a pan with the honey or stevia and vanilla extract and melt together until runny. Add the dry ingredients and mix well to combine. Continue mixing until you have a crumbly texture.
Spread the mixture on top of the rhubarb and strawberries, level the surface and bake for about 25 minutes or until the crumble is brown and crisp on the surface.
Serve with coconut cream, ice cream or custard made with non-dairy milk.
