When I spotted fresh rhubarb in the produce section on my grocery trip last week, my mouth started watering. Rhubarb remains one of my all-time favorite flavors. Two years ago, I posted a recipe for a gluten free strawberry rhubarb crumble, but the food I eat is more than a little different these days. I thought it would be nice to re-visit that recipe & adjust the ingredients make it AIP, paleo, and even vegan! This crumble makes a great spring time dessert & would be a fantastic addition to an Easter menu.
One of the joys (and sometimes struggles) of making AIP recipes is experimenting with new-to-me ingredients. This recipe was my first time baking with tiger nuts
--I used tiger nut flour 
--which became the basis of the crumble topping, replacing the almond flour I used two years ago. At first glance, tiger nuts may not seem to be AIP, since nuts are officially out on the elimination process of the protocol, but tiger nuts are actually tubers/starchy vegetables, not nuts. Tiger nuts can be purchased both in their whole stage and ground as flour. I have to say I’m more of a fan of the flour & I foresee many future experiments with it! The flavor, once baked is slightly sweet & toasty-nutty, and I could have sworn I tasted a little vanilla, even though this recipe doesn’t contain a drop! (If you want to read more about tiger nuts, check out this post.)
While this crumble could be made for a crowd by baking the entire recipe in one large baking dish, I once again went the route of making individual crumbles. Regular dessert & treat consumption should not be a normal, every-day occurrence. A treat should be just that, a treat! Even though I have not consumed “regular” sugar in almost a year, I still have trouble with willpower around sweets. By making the crumbles individual, I resist the temptation to make my portion “just a little bigger” or eat “just a little more.” I very specifically used 4 oz freezer safe mason jars
so that I can freeze the leftovers, thus once again removing further overeating temptation.
Also, how handy that the jars come with lids, making this an easily transportable dessert! Add a spoon & they’re good for go. As we travel for the upcoming Easter holiday, I’ll be surrounded by non-AIP food, which still can be a bit tempting at times. But I’ll be prepared by freezing one or two of these crisps & bringing them along in a cooler. I’ll have my own tasty dessert without any detrimental side effects :)
Strawberry Rhubarb Crumble (AIP, Paleo & Vegan)
Yields 4 - 6 servings, depending on jars
For the crumble topping
7 T tiger nut flour
2 T Arrowroot
Pinch Sea Salt
1 T Grade B Maple Syrup
2 T Coconut Oil, melted
For the filling
1.5 c hulled & sliced strawberries
1.5 c sliced Rhubarb
2 T Maple Sugar
(note: can sub more maple syrup, but filling will be more liquid-y)
(note: can sub more maple syrup, but filling will be more liquid-y)2 T Arrowroot
- Preheat the oven to 350 F.
- FOR THE TOPPING: Mix together all ingredients with a fork until well combined & crumbly. Reserve in the refrigerator until ready to assemble.
- FOR THE FILLING: combine the sliced strawberries & rhubarb. Drizzle the maple syrup over the fruit. Add the arrowroot starch. Mix to combine.
- ASSEMBLE: Sprinkle 1 1/2 tsp of topping into the bottom of a small ramekin or mason jar. Add a heaping 1/2 cup to 2/3 cup portion of the strawberry-rhubarb filling. Press down the fruit slightly to compress. Spoon two tablespoons of topping over the fruit.
- Place the crumbles onto a rimmed pan. Pour water into the pan, making a water bath to protect the containers during the baking process.
- Bake for 45 minutes, or until the topping is golden & the fruit is bubbly.
- Cool slightly before serving. Refrigerate or freeze any leftovers.
Notes:
- To make the recipe coconut-free, substitute another fat of choice for the coconut oil
- If you really like crumble topping, plan to double the topping recipe--it's addictively delicious!
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