Sweet & Sour Strawberry Crumble

The sweetness of strawberries balances out tart rhubarb in this low-cal dessert, resulting in a succulent crisp!

Photo: Peter Chou

By The Clean Eating Team

Serves: 8
Hands-on time: 7 minutes
Total time: 40 minutes


  • 2 stalks rhubarb, sliced (1 1/2 cups)
  • 18 to 21 medium strawberries, sliced (3 cups)
  • 1 tsp cinnamon, ground
  • 3 tbsp organic evaporated cane juice
  • Juice of 1/2 lemon
  • 3 tbsp spelt flour


  • 1 cup old-fashioned rolled oats
  • 1/4 cup Sucanat
  • 1/4 cup coconut oil
  • 2 tbsp spelt flour
  • 2 tsp flaxseed, ground
  • 1 tsp cinnamon, ground


  1. Preheat oven to 350˚F.
  2. In an 8 x 8-inch baking pan, combine rhubarb, strawberries, 1 tsp cinnamon, evaporated cane juice and lemon juice. Sprinkle with 3 tbsp flour and gently toss to coat.
  3. Prepare topping: In a medium bowl, add all topping ingredients. Using a pastry blender or your hands, mix until well combined, then spread over fruit mixture in baking pan.
  4. Place pan in oven and bake for 25 to 35 minutes, until topping is golden brown. Serve warm or at room temperature.

Nutrients per serving (about 2/3 cup strawberry crumble): Calories: 193, Total Fat: 8 g, Sat. Fat: 6 g, Carbs: 27 g, Fiber: 4 g, Sugars: 13 g, Protein: 3 g, Sodium: 8 mg, Cholesterol: 0 mg



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