Depending on the seasonality of the year, there are several fruits that you can substitute in this Strawberry Rhubarb Crumble recipe. This strawberry and rhubarb crumble is a family favorite this time of year. Served warm with vanilla ice cream or frozen vanilla yogurt is simply delicious.

Preparation time: 20 minutes

Baking time: 30 – 35 minutes

Instructions:

• Preheat the oven to 375 degrees F (180 C) and grease an 8 by an 8-inch square baking pan.
• Place oats, flour, coconut, brown sugar, and salt. In a bowl and mix.
• Add the melted butter and stir until it is lumpy. Add a touch more flour if the mixture looks too wet.
• Put 1/3 of the crumble mixture aside.
• Put the rest of the crumble mixture into the prepared baking pan and press down evenly.
• In a 2-quart pan, add the rhubarb, strawberries, granulated sugar, lemon juice, ginger, cornstarch, and 2 teaspoons of water and mix well. Cook. Uncovered on medium-low heat for 5 minutes.
• Spread the fruit onto the prepared crumble base.
• Sprinkle the reserved crumble mixture over the warm fruit and bake for 30-35 minutes.
• Cut into squares, serve warm with frozen custard, or cool completely, and serve as a snack.
• Store leftovers in the refrigerator in a reusable container.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.