Strawberry Rhubarb Crumble Simplified 


5 stalks rhubarb, chopped (about 2 cups)

2 cups strawberries, cut into halves

1 cup chopped pecans

1 cup unsweetened shredded coconut

3 Tbsp coconut oil

Zest of 1 lemon

Juice of 1/2 lemon


1. Pre-heat oven to 375 F.

2. In a baking dish ( 9 x 9), spread out strawberries and rhubarb. Mix in the lemon juice and zest.

3. In a bowl, melt the coconut oil. Mix the pecans and coconut with the melted oil.

4. Spread the nut mixture evenly across the top of the strawberry/rhubarb, like a crust.

5. Bake for about 45 minutes.

6. Serve warm or cold.

7. Enjoy!

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