Who doesn’t love dessert!?! Even more so when there is no guilt after eating it. One of my most favorite is a fruit crumble. With so many variations, I never seem to get tired of it either. This time of  the year I always seem to crave  strawberry/rhubarb crumble.  Growing up, my mom  would often make it, as we grew the rhubarb in our back garden.

I got into gardening myself last year, and of course had to plant this beloved fruit (actually just discovered that it is considered a vegetable…huh who knew). Since you are not to use the first years worth of rhubarb, I had to watch it grow beautifully, only to let it die(such a waste). So as soon as I  saw that the plants were ready for their first harvest this year, I was quick to make good use of it!!  Making this crumble even better, as the rhubarb in the recipe is from my very own garden.

**Great served warm with a spoonful of Greek yogurt!
** Leftovers make for a nice breakfast treat….. (although, we never seem to have any leftovers, lol)

GUILT FREE Strawberry Rhubarb Crumble


  • Crumble:
  • 4 cups rhubarb chopped
  • 2 cups strawberries sliced in half
  • drizzle of honey ( about 1 tbs)
  • Topping
  • 1.5 cups large flake oats
  • 1/2 cup whole wheat flour
  • 1/4 cup ground flax
  • 1 tbs hemp hearts
  • 1 tbs unsweetened coconut
  • 1/4 cup brown sugar
  • 2 tsp cinnamon
  • 3 tbs melted coconut oil


  1. Place prepared fruit in 9 x13 pan and drizzle with honey, set aside.
  2. In a large bowl combine all topping ingredients until everything is moistened with coconut oil ( I like to use my hands)
  3. Evenly distribute mixture on top of fruit and bake for about 60 mins in a 350 oven until bubbling and the top is golden brown.