Strawberry-Rhubarb Oat and Pecan Crumble

Strawberry-Rhubarb Oat and Pecan Crumble

Strawberry-Rhubarb Oat and Pecan Crumble

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Ingredients

  • 1 tablespoon coconut oil
  • 1 1/2 cups pecans
  • 1/2 cup rolled oats
  • 10 medjool dates, pitted
  • 3 cups chopped rhubarb
  • 1 cup coconut sugar
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 3 cups sliced strawberries

Directions

Preheat oven to 350° F. Grease an 8-inch pie or cake pan with the coconut oil.

In a food processor, pulse the pecans, oats and dates for the crust until uniformly chopped, but not powdery. Place in the pie or cake pan and press down to flatten. Bake for 20 minutes on the center rack. Remove and let cool for 15 minutes.

While the crust bakes, heat a large pan over medium-high heat. Add the rhubarb, sugar and water. Stir while heating until the sugar has dissolved into the liquid. Cook for another 5 minutes until the sugar is bubbling and the rhubarb is tender. Mix in the salt and set aside.

Once the crust has cooled, spread it with the rhubarb mixture, then layer with the strawberries. Refrigerate for at least 30 minutes to let set before serving.