Rhubarb & Strawberry Quinoa Crumble

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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!

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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.

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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.

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69 Comments

  • Can quinoa be used instead of quinoa flakes?
  • Rhubarb is one of the most gorgeous foods and you've done it sweet justice in this inspiring post.
  • I love using quinoa flakes as a replacement for rolled oats in recipes. I find that the texture is lighter and I love the taste! I've never tried buckwheat or millet flakes, but I'm going to have to get my hands on some. So many possibilities! Thanks for sharing, loving your recipes!
  • Line Gry
    The apples is sich a good idea and adds a perfect sweetness! Added a little handfull of sunflower seeds for ekstra crunsh in the crumble and used maple syrup and dried blueberries instead of dates - incredible (: Served with the Icelandic skyr on the side.... Mmmmm!
  • I've been following your blog for a while now, and I always find myself inspired by the incredible artistry. But I'm even more excited to find out your family lives in Tel Aviv - I myself am from Israel, and my family lives in Be'er Sheva. Keep up the great work!
  • Anna
    Help: i want to do this today but i buy the dates pittet and pressed. How Many grams should i use? Thank you!
  • Arlette
    What a lovely recipe - I made it this morning with lovely small English strawberries and loganberries/rhubarb from my garden. I added some Moroccan spices and rose petals to the crumble for extra depth of flavour, delicious!
  • Hanna
    Jag använde bara havregryn som ni föreslagit, och agave istället för honung och vill bara meddela att det fungerade utmärkt som frukost med lite mjölk - grymt recept!
  • Two of my favorites, strawberries and quinoa! Looks and sounds delicious!
  • After seeing Israel through your eyes, it got bumped up on my list of Places I Must Visit ASAP. As for the crumble, I made an individual pan serving this morning with blackberries and strawberries (couldn't find any decent looking rhubarb around these parts) then topped it with a fat spoon of coconut whipped cream, and it was the most perfect/satisfying breakfast. High fives, you two. PS - I am really enjoying the YouTube videos. Keep them coming, please. :)
  • I love the food styling in this shoot! The juxtaposition of the rhubarb on the weathered teal painted wood looks beautiful, way to play up the color wheel
  • Marit
    Hi, The recipe looks absolutely delicious, can't wait to try it! Just some questions as both buckwheat and quinoa is not very common where I come from. What is the difference between whole buckwheat (as it is the only thing I can get hold of) and the difference between whole uncooked quinoa seeds and quinoa flakes? Have a nice evening!
  • Naomi
    So glad you enjoyed your time and the food here in Israel.Your recipe reminded me of the few things that I miss here (like rhubarb) that I grew up with in Germany. Looking forward to more "kitchen stories" from your trip.
  • Fantastic recipe. Tastes awesome :) I made it with rolled oats and puffed quinoa. Thank you for giving me a vegan recipe for crumble without margarine!
  • I made it this afternoon, with blueberries and apricots instead of strawberries and it was awesome! I enjoyed every bite, thanks for all your wonderful recipes, you guys are great!
  • Susy
    It worked beautifully with rolled oats and amaranth. Imagine that this recipe would be fantastic for a spicy apple pie, perhaps with some coconut flakes in the crumble. Thank you for the inspiration!
  • I luurrrvvveee crumbles and this one looks incredibly delicious!!!!! Can't wait to give these a try!
  • This looks like such a wonderful recipe! I can’t wait to try it! I really like quinoa combined with something sweet!I have some recipes related to your diet health and your beauty! Regards: Health and Beauty Station http://healthandbeautystation.com/
  • Looks yammy! Goes straight on my to-do list!

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