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Strawberry, Rhubarb and Rose Crumble

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Ingredients Method

Ingredients
  

For the fruit filling
  • 3 cups fresh strawberries hulled and halved
  • 3 cups rhubarb sliced into ½-inch pieces
  • 1/2 cup cane sugar or honey
  • 1 tablespoon cornstarch or arrowroot powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • A few pinches of dried rose petals food-grade
For the crumble topping
  • 1 cup rolled oats
  • 1/2 cup flour or almond flour for gluten-free
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold butter cubed (or coconut oil for vegan option)
  • Optional: 1 tablespoon chopped walnuts or pecans

Method
 

  1. Preheat your oven to 375°F and grease a 9-inch baking dish.
  2. In a large mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, cinnamon, vanilla, and rose petals. Stir with care and set your intention as you mix.
  3. In a separate bowl, mix oats, flour, brown sugar, salt, cinnamon, and nuts. Add the cold butter and crumble it in with your fingers or a pastry cutter until the mixture resembles coarse sand with clumps.
  4. Pour the fruit filling into your baking dish. Sprinkle the crumble topping evenly over it and gently press into the filling.
  5. Bake for 40-45 minutes until the top is golden and the fruit is bubbling.
  6. Let cool slightly before serving. Enjoy warm with vanilla bean ice cream or whipped cream.