Strawberry Rhubarb anything reminds me of my grandmother. Strawberry Rhubarb is my favourite pie and when I would come home from University I would visit and she would send me back with pies… all sorts of pies! Meat pies because well a girl has to eat and fruit pies like raspberry and yes you guessed Strawberry Rhubarb whenever she could get her hands on rhubarb.
Well let’s face it it isn’t really the fruit that makes pie so un-diet friendly. Yes it has lots of sugar but you can certainly control how much sugar and in what form the sugar comes in to make a healthier version. The pastry on the other hand must be made with good old fashioned lard so …well there is just no replacement for good old fashion pastry.
To make this dessert just as delicious but a little more angelic I went to work to find some substitutions and turned it a crumble which is in my opinion even better than pastry!
So the real test came at dinner. My kids are picky. 10 and 13 with loads of opinions and questions about the ingredients I used in my food for the evening. God forbid that it has anything gluten free, vegan or healthy in it. So what did I do…. I invited my daughter’s friend over who appears to like almost everything I make and let’s see what she thinks and better yet my daughter usually will try things in her presence.
Let’s just say it was a resounding mom victory! Not only did they both eat it up but my husband even remarked that her friend seemed to be scraping the bowl….. Yesss!
I take great pride in my baking and a win with a healthier version of my favourite dessert puts a huge smile on my face.
Super easy to make, a healthier alternative to strawberry rhubarb pie and happy husband and kids….victory is mine!
- 1 lb fresh rhubarb sliced to 3/4 inch thickness roughly
- 1 lb fresh strawberries quartered
- 1/3 cup liquid honey
- 1/3 cup orange juice
- 3 tbsp
- 2 tbsp all purpose flour or sweet rice flour gluten free option
- 1 tbsp vanilla extract
- 3/4 rolled oats
- 2/3 cup almond flour
- 1/4 cup light brown sugar
- 1 tsp cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup unsalted butter melted
Heat oven to 350 degrees.
In a medium bowl add honey, orange juice and vanilla and mix until blended.
Add strawberries, rhubarb and flour and mix so that fruit is coated evenly.
Pour into a 9X9 baking dish.
In a medium bowl add oats, almond flour, brown sugar, salt, cinnamon and melted butter and mix so that the mixture is somewhat moist and crumbly.
Crumble mixture over top of fruit so that fruit is evenly covered.
Bake for 50 to 55 minutes or until the filling is bubbly and the edges of the crumble are lightly golden. Let rest for 10-15 minutes before serving. Top with vanilla ice cream or greek yogurt if desired.