Rhubarb and strawberries must be one of the most delicious and classic flavor combinations that can simply never go wrong.
When I was creating some rhubarb recipes for a food magazine feature in february this year it was (as you can imagine) almost impossible to find rhubarb – I called every shop and wholesaler I could find to see if they stocked them.
Strawberries were easy to find, they were everywhere. I guess these days we’ve become used to finding strawberries year round in our supermarkets. But rhubarbs were nowhere to be found.
The most ironic thing about creating seasonal recipes is that you have to create them when they’re out of season for them to be published in time for the actual season.
Finally, after two weeks of calling daily to see if anyone had been able to find them (and now going under the nickname “the rhubarb lady” by some shopkeepers) one shop called to say they had found some. The price? 12 dollars per kg…!
Fortunately, in july rhubarb is cheap, and I found some just the other day for less than 3 dollars per kg, perfect!
Here is a delicious recipe that works both as a breakfast and dessert – depending on what you serve it with, of course ;)!
- 500 g/ 17 oz rhubarb
- 200 g/ 7 oz strawberries
- juice from 1/2 lemon
- 2 tbsp agave syrup
- 1 tsp vanilla extract
- 1 cup oats
- 1/2 cup spelt flakes
- 1/2 cup buckwheat flakes
- 3 tbsp pumpkin seeds
- 3 tbsp slivered almonds
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- 1 pinch salt
- 100/ 3.5 oz firm coconut oil
- 8–10 dated, roughly chopped
- Preheat the oven at 175°C/350F. Rinse and slice rhubarb and cut the strawberries in half. Transfer to a baking dish and add lemon juice, agave syrup and vanilla extract.
- Mix all the remaining ingredients in a bowl to crumbly mixture and add on top of the fruit mixture in the baking dish. Bake in the oven for 30 min until the crumble is light brown and juice starts bubbling along the sides of the dish. Let cool and serve with youghurt or ice cream.