Rhubarb & Strawberry Quinoa Crumble

Rhubarb_quinoa_crumble

The three of us have just arrived home after a week with my family in Tel Aviv, Israel. It was inspiring in so many ways but we’ll talk more about that in a later post (and share some recipes from the trip). The most wonderful thing was however to focus on and spend time with our daughter without being occupied by book editing or any other work. This spring has been quite intense so now we try to savour every moment with Elsa before her little brother arrives.

As some of you might have seen on Instagram, the Israeli food scene was right down our lane. We hardly missed anything from home. Apart from the one thing that Luise has started craving lately – Rhubarb. Apparently they aren’t very easy to come by in the Middle East.

Luise has done this quinoa crumble for us a few times since the first organic rhubarbs popped up this year and it was the first thing she baked after we had landed. It is as lip smacking as it is simple (and vegan and gluten free). Quinoa flakes are a bit sturdier than oats and add a nice crunch to the otherwise very sweet crumble. Raw rhubarb has a very distinct tart flavour, but when baked together with apple and strawberries it all comes together into a well balanced and naturally sweetened delicious mess. Hardly anything needs to be added, but if you wanna balance some ice cream on top, we’re not gonna stop you. Let’s get ready to crumble!

Rhubarb_quinoa_crumble_2

We also wanted to thank you for your wonderful respons on our new YouTube channel! It was a pretty scary thing to launch, especially since we speak in the films. We have just posted another video with one of our favorite breakfast recipes from the blog; Raw Buckwheat Porridge. And we have one of Elsa’s favorite dinners coming up in just a few days. It’s something I believe all you parents will appreciate! If you haven’t already subscribed on the channel, you can do so here.

Rhubarb_quinoa_crumble_3 Rhubarb_quinoa_crumble_4 Rhubarb_quinoa_crumble_5

Rhubarb, Strawberry, Apple & Quinoa Crumble
serves 4

Fruit filling
8 thin red rhubarbs (around 500 g / 1 lb)
2 handfuls (225 g / 8 oz) fresh or frozen strawberries
1 apple
1 tsp ground vanilla
juice from 1/2 orange or lemon
2 tbsp unheated honey or maple syrup

Crumble topping
1 cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet)
1 cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet)
1 pinch sea salt
6 tbsp cold-pressed coconut oil (room temperature) + more for greasing the dish
15 fresh soft dates, stoned

Preheat the oven to 175°C / 350°F. Grease a 22 cm / 9 inch baking dish or pie tin with coconut oil.
Rinse all fruit. Slice the rhubarbs, halve the strawberries if necessary and dice the apples (discard the seeds). Place in a baking dish and toss with vanilla, orange juice and honey. Prepare the crumble in a separate bowl. Start by thoroughly mixing quinoa flakes, buckwheat flakes and salt. Chop the dates and add to the mixed flakes together with the coconut oil. Use your hands to mix until large crumbs are formed. Pour the crumble filling evenly over the fruit. Bake in the oven for 30 minutes until the fruit juices are bubbling around the edges and the crumble is firm and browned.

Keeps for about a 5 days in the fridge. Freezes and reheats well.

Rhubarb_quinoa_crumble_6

69 Comments

  • m-m-m, amazing... mouth-watering crumble! thank you for sharing the recipe with us!
  • Oh dear! This looks so tasty. I can wait for the weekend to try it.
  • Anya
    I love rhubarb-strawberry combination- made simialar crumble with oats and almonds for the past three weekends. Now have to try quinoa/buckwheat topping. Nice job shooting rhubarb stalks - I struggled finding the right angle for photos since rhubarb can be either too long or too pale. Can't wait to read your impressions of Tel Aviv and food. I spent two weeks for work there in March and absolutely loved fresh juice stands, salads, and frozen yogurts with persimmons and cactus fruits as toppings!
  • I love rhubarb crumble and the quinoa/buckwheat topping in this sounds like a wonderful hearty contrast. Delicious!
  • This looks like such a wonderful recipe! I can't wait to try it! I really like quinoa combined with something sweet!
  • Beautiful! Looks so delicious :)
  • Ooh I can't wait for the recipes you share from Tel Aviv! And am so glad you posted this quinoa crumble. I've always thought about quinoa flakes in a crumble but was not sure if they would remain too crunchy and too hard to digest, but it sounds and looks like it works well!
  • Floor
    Lovely recipe. I made it last night and having it for breakfast. Amazed that you can actually prepare rhubarb without sugar but it works wonderfully. I used 220 grams of a mixture of amaranth flakes spelt flakes gluten free oats and buckwheat flakes. The dayes make a lovely sweet taste. This is great!
  • This looks delicious and healthy!! Can't wait to make this and try it!
  • courtney
    your recipes, site and youtube videos are great! never stop being you and being sweet. don't worry about your English being perfect. You guys are adorable and amazing recipe creators/cooks!
  • You've made me regret not picking up that rhubarb I saw at the farmer's market this weekend! This looks delish -- will definitely be trying it.
  • Ooh, I love the idea of adding quinoa into the crumble! Its toasty light texture seems ideal for something like that. Rustic desserts like this are so imperfectly perfect, especially this time of year. Scoop and go.
  • We've had fresh rhubarb in the fridge since it's been back on the market stalls. It's so beautiful and tasty we just can't stop! And today, we inspired ourselves with another of your recipes, strawberry ice-cream and rhubarb on the side. Next time, we'll add some crumble to it, it's so very delicious! Thanks again, S&C
  • You can't even imagine how excited I'm about this recipe. Using quinoa instead of oats is such a wonderful twist. Making this next week! Hugs from Finland, Sini
  • As an Israeli I only encountered rhubarb when I moved to NYC... It really is almost impossible to find in Israel. But culinary trends migrate slowly so I'm sure in a few years Israeli farmers will make it happen. I loved your photos on instagram. Were a nice reminder of home. My favorite one was of the beach that looks like Barcelona :)

Leave a comment