Rhubarb and Strawberry Quinoa Coconut Crumble

Growing up, Crumble’s were always a staple dessert in my family. They are wonderfully simple to throw together and take nearly no time. The crumble habit hasn’t, until now, been passed on to my house. My husband is not a fruit fan, only like bitter flavoured fruits. When he requested rhubarb, I started concocting an idea for Easter desert. I had some apples a friend gave me from her tree and then spotted some organic strawberries and the plan came together.

diced strawberry, apple and rhubarb

diced strawberry and rhubarb waiting for crumbley nom noms

Inspired by the La Tartine Gourmande cookbook I received for Chrstmas, I wanted to create a desert that was ‘more gooder than badder’. This means it still had a little sugar in it and butter but incorporated nutrient dense flours and other ingredients.In the past, I have tried to make crumbles which are just too healthy, skipping sugar and butter entirely and they always turn out a little disappointing. This time I took the middle path halving the sugar to keep the crunch and choosing some good fats from coconut to compliment the butter. The topping was declared delicious.

The best thing about this recipe is it’s dead simple to remember as almost everything is equal weights. You can, of course switch around different flours depending on what you have in your pantry. Buckwheat flour, quinoa flour, amaranth flour and hazelnut meal all spring to mind.


Gluten Free Rhubarb and Strawberry Coconut Quinoa Crumble
Cooking Time:
Prep Time:
suitable for bulk cooking


  • 40g (1/3 cup) brown rice flour
  • 40g (1/3 cup) almond meal
  • 40g (1/3 cup) quinoa flakes
  • 40g (1/4 cup) coconut flakes
  • 40g (1/3 cup) millet flour
  • 40g (1/2 cup) castor sugar
  • 1/2 cup Stevia granules, Natvia or Truvia
  • 80g (6 tbsps) butter, chilled and diced (or vegan spread)
  • 4 rhubarb stalkss, peeled and diced
  • 2 appless, tart variety, peeled and diced
  • 250g strawberries, trimmed and halved
  • 1/2 orange, zest grated and juice


  1. Combine thoroughly the flours, flakes and grains along with the sugar and sweetener in a large mixing bowl. Using your fingers rub the butter through until distributed evenly through the mix. Refrigerate the mix until you are ready bake.
  2. In a second mixing bowl combine the fruit and fruit juice and leave to combine flavours for at least 20 minutes.
  3. Heat an oven to 200ºC (390ºF).
  4. Place the fruit mixture in a 20cm (9 inch) baking dish or divide amongst 6x1cup ramekins. Top with crumble and bake for 30 minutes or until golden on top. Allow to cool for a few minutes before serving.



Rhubarb and Strawberry Quinoa Coconut Crumble

Serving per recipe:
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Tips and Techniques

Use a spread, such as Nutalex to make this vegan.