Rhubarb is my new best friend, but it has not always been this way. I've got a wonderful memory of a particularly delicious strawberry rhubarb pie from my childhood, but beyond that my relationship with this lustrous red-stemmed plant (although many varieties aren't super red) was greatly lacking... until this season.
It started in Ireland. My host and I had the fortune of picking up some fresh rhubarb from her sister's garden. She then simply cooked it in some sugar and water and that was that. I ate it with almond yogurt, cinnamon and rolled oats for breakfast and I was blown away. I had forgotten how incredible rhubarb is: the tartness, the freshness, the sweetness, the colour! Following that, once I was home, a friend made me a wonderful raw dessert plate involving a crepe, cashew cream, and vanilla-marinated rhubarb, among other things. Once again: taste buds were blown away. Since then, I have had rhubarb on my mind and my mind on rhubarb.
So when a friend at Hippie Snacks asked if I'd like to work with them on a recipe involving their organic granolas, my mind immediately went to some kind of rhubarb and fruit crumble or crisp. We have a rhubarb bush in the yard but to my dismay, I discovered a couple days ago that it is 1) not ready to be harvested and 2) there isn't enough to harvest anyways. Sad face. So I picked some up at the grocery store and used that along with some strawberries to make the recipe before your eyes. And as I write this post, I JUST went to the farmers market and bought another bunch of rhubarb there. I am so excited to experiment with it in more recipes and share my creations with you!
Regarding this recipe: wow. Since I had basically never cooked with rhubarb before this, I wasn't sure if it would turn out. But frankly, I think it's perfect. It's juicy, tart with a hint of sweetness (from coconut sugar, orange juice and maple syrup), cinnamon-y but not overwhelmingly so, fresh and in tune with the seasons. The topping is a mix of chewy and soft oats with crunchy Vanilla Almond Granola from Hippie Snacks. I could eat the entire thing myself. It is definitely best fresh out the oven paired with a fat scoop of vanilla coconut ice cream and an extra sprinkle of granola. I adore the granolas from Hippie Snacks because they are made entirely with ingredients I would use at home: nuts, seeds, dried fruits and wholesome sweeteners and flavourings. The Vanilla Almond is my fave, but they also have two other varieties: Seeds & Fruit, and Maple Quinoa. Hippie Snacks' Coconut Clusters are, incidentally, highly habit-forming. The Sesame variety is literally impossible to stop eating, but it's chill because they're basically just dried coconut meat with a bit of coconut sugar and sesame seeds. Finally: I love Hippie Snacks because they are VERY local (their HQ is less than 30 minutes away from my house).
This post is sponsored by Hippie Snacks cuz I got bills to pay, but as always, all opinions are my own. I am a big fan of this company, their ethos and products. I am also a big fan of this rhubarb crumble.
STRAWBERRY RHUBARB CRUMBLE with ALMOND GRANOLA
[ serves 6 to 8 ]
- 3 cups rhubarb, roughly chopped
- 2 cups strawberries, roughly chopped
- 1/4 cup coconut sugar
- 4 tablespoons almond flour
- 2 tablespoons melted coconut oil
- 1 teaspoon cinnamon powder
- 3/4 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup fresh orange juice, or more as needed
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil
- 1 cup Hippie Snacks Vanilla Almond Granola