Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Savoring Spring

Healthy Strawberry Rhubarb Crumble

Vote up!
Share on Facebook Share on Twitter Email this article

In the spring, I could eat Strawberry Rhubarb Crumbles every day - but when you use a lot of butter and sugar, that's not quite bikini friendly, right?! Luckily, I came up with a version that is gluten free, sugar free and vegan. What?! Oh yea, believe it!

Healthy Strawberry Rhubarb Crumble


  • (for the filling)
  • 2 (heaping) cups strawberries
  • 2 (heaping) cups rhubarb
  • ½ lemon
  • ⅓ cup agave
  • 1 ½ tbsp cornstarch
  • (for the crumble)
  • ¼ cup coconut flakes (not shredded)
  • ¾ cup almond flour
  • pinch of salt
  • 1 ½ tsp cinnamon
  • ¼ cup agave
  • ⅓ cup coconut oil
  • ¼ cup oats


  1. Preheat oven to 350 degrees.
  2. Cut the strawberries and rhubarb into bite sized pieces. This can be rustic, so the pieces don't all need to be the same size.
  3. Stir in the lemon juice, agave and corn starch.
  4. Make the crumble by combining the coconut flakes, almond flour, cinnamon, salt and oats. Stir in the coconut oil and agave with a fork.
  5. Pour the strawberry and rhubarb mixture into a pyrex dish. Spread the crumble over the top.
  6. This crumble mixture is definitely wetter than a normal crumble, but as long as your coconut oil isn't pure liquid, you'll be fine!
  7. Bake in the oven for 30-32 minutes.
  8. The top should be golden and the fruit should be bubbly!

Recipe Tags

See more step-by-step photos on!

This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!