© 2014 Green Kitchen Stories Rhubarb_quinoa_crumble

Rhubarb & Strawberry Quinoa Crumble

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!

Rhubarb_quinoa_crumble_2

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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62 Comments

  1. Posted 24 May ’14 at 22:51 | #

    mmm that looks delish! love the use of quinoa, it sounds like it would be delicious in this dessert.

  2. Posted 24 May ’14 at 23:37 | #

    Man oh man that looks delicious! Rhubarb is one of my favorite vegetables/fruits. That tartness that still persist even after cooking is one of the best parts of summer, I think. :)

  3. Posted 24 May ’14 at 23:48 | #

    Oh this looks delicious, looking forward to giving it a go! Rhubarb is a favourite of mine!

    Wendy @ Moral Fibres – where sustainable living is hip, not hippie.

  4. Emily
    Posted 25 May ’14 at 00:12 | #

    Love it! I’ve never thought of using quinoa in a crumble, great idea!
    And the photos…gorgeous!

  5. Posted 25 May ’14 at 00:12 | #

    Holy smokes, this looks flipping awesome! Love that quinoa crumble!

  6. Posted 25 May ’14 at 00:24 | #

    I may have to get over my fear of rhubarb for this one.

    http://thatumamilife.wordpress.com – a clean eating bento blog. Japanese or Asian-inspired.

  7. Posted 25 May ’14 at 03:27 | #

    This looks delicious.. and those food photos! mmmmmmmm YES! My favourite thing about any crumble is a little scoop of ice cream on top!
    http://www.dancingthroughsunday.typepad.com

  8. Posted 25 May ’14 at 05:00 | #

    I flipping love rhubarb, especially when paired with strawberries. The crumble topping is the icing on the cake!

  9. Posted 25 May ’14 at 05:24 | #

    Rhubarb & strawberry, what a delightful combination! I am sure the smell must have been enticing while the quinoa crumble was baking in the oven!! I enjoyed your last video too, such an artistic imagery with the perfect soundtrack. Bravo!

  10. Anna Dorogi
    Posted 25 May ’14 at 07:28 | #

    Wow it looks really amazing! English is not my native language so one thing is not clear for me. The quinoa is cooked already when you make the crumbles? Or this quinoa flakes is really like a flake and than it makes more sense to me why you don’t mention cooking it. :) I’ve never seen quinoa flakes before! Thank you and thanks for this fantastic dish!

    • Posted 25 May ’14 at 11:20 | #

      Hi Anna, Yes we use quinoa and buckwheat flakes. They look quite similar to rolled oats and can often be found in health food stores or larger supermarkets. If you can’t find any, you can replace them with oats.
      /David

      • kristina
        Posted 9 Jul ’14 at 11:38 | #

        hi,
        I’m new to Sweden where do you go to find all these ingreidents like quinoa and buckwheat flakes ? I’d love to try your rhubarb and strawberry crumble.

  11. Posted 25 May ’14 at 07:38 | #

    Till now I baked this rhubarb season most of the time gluten free rhubarb pie with buckwheat (the recipe is also on my blog). But next time I will definitley try out your rhubarb-strawberry-crumble. It sounds very delicious!!

  12. Posted 25 May ’14 at 08:11 | #

    This is just beautiful! I’m obsessed with rhubarb recently. I clean out my grocery store like very time I go :)

  13. Posted 25 May ’14 at 09:03 | #

    Oh, yeeess – the simple beauty of rhubarb, love it! Never have been to Tel Aviv or Israel before so I can’t wait to see your photos and read the recipes! The ones from instagram already left me intrigued ;-). But back to the crumble – I love the idea of usin Quinoa flakes in it, even if I might need to try it out with oats, ’cause it’s hard to get a hand on them here. Nevertheless, as always, thanks for sharin! Now I’m off to check out your youtube!

  14. Theresa
    Posted 25 May ’14 at 10:35 | #

    I am reading your post from Tel Aviv! I am here with my family for a wedding. Just had the most amazing food experience here and can’t wait to read your recipes from here.
    By the by the rhubarb crumble looks amazing! Excited to try when we return home later this week.

  15. Posted 25 May ’14 at 10:35 | #

    I’ve been rhubarb crazy lately too, and have been making an oaty all-rhubarb riff of this for the last couple weeks, maybe this’ll be tomorrows breakfast.

  16. Posted 25 May ’14 at 14:22 | #

    OMG-
    This sounds amazing. Can’t wait to make it.
    Thank you.

  17. Posted 25 May ’14 at 14:55 | #

    This is a beautiful treat. Gorgeous ingredients. Your food makes me happy and wishing to eat better

  18. Posted 25 May ’14 at 15:12 | #

    It’s about too get cold here in Sydney soon, the ocean is cooling
    but with this little Jem of a desert I feel well prepared for winter.
    Thankyou for all your beautiful recipes :)
    Love & light too yars!

  19. Posted 25 May ’14 at 16:03 | #

    This looks a lot like a dish I made and posted on Instagram using Almond Meal. It was ridiculously tasty, so I’ll definitely have to try yours as well. I pretty much LOVE anything Strawberry Rhubarb.

  20. Posted 25 May ’14 at 16:22 | #

    Oh, yummmm. This looks amazing.

  21. Posted 25 May ’14 at 17:18 | #

    WOW! looks so delicious!!
    x
    laura&nora

  22. Posted 25 May ’14 at 17:56 | #

    As an Israeli I only encountered rhubarb when I moved to NYC… It really is almost impossible to find in Israel. But culinary trends migrate slowly so I’m sure in a few years Israeli farmers will make it happen. I loved your photos on instagram. Were a nice reminder of home. My favorite one was of the beach that looks like Barcelona :)

  23. Posted 25 May ’14 at 18:33 | #
  24. Posted 25 May ’14 at 19:43 | #

    You can’t even imagine how excited I’m about this recipe. Using quinoa instead of oats is such a wonderful twist. Making this next week!

    Hugs from Finland,
    Sini

  25. Posted 25 May ’14 at 22:38 | #

    We’ve had fresh rhubarb in the fridge since it’s been back on the market stalls. It’s so beautiful and tasty we just can’t stop! And today, we inspired ourselves with another of your recipes, strawberry ice-cream and rhubarb on the side. Next time, we’ll add some crumble to it, it’s so very delicious!
    Thanks again,
    S&C

  26. Posted 25 May ’14 at 23:36 | #

    Ooh, I love the idea of adding quinoa into the crumble! Its toasty light texture seems ideal for something like that. Rustic desserts like this are so imperfectly perfect, especially this time of year. Scoop and go.

  27. Posted 26 May ’14 at 02:03 | #

    You’ve made me regret not picking up that rhubarb I saw at the farmer’s market this weekend! This looks delish — will definitely be trying it.

  28. courtney
    Posted 26 May ’14 at 04:59 | #

    your recipes, site and youtube videos are great! never stop being you and being sweet. don’t worry about your English being perfect. You guys are adorable and amazing recipe creators/cooks!

  29. Posted 26 May ’14 at 05:56 | #

    This looks delicious and healthy!! Can’t wait to make this and try it!

  30. Floor
    Posted 26 May ’14 at 08:08 | #

    Lovely recipe. I made it last night and having it for breakfast. Amazed that you can actually prepare rhubarb without sugar but it works wonderfully. I used 220 grams of a mixture of amaranth flakes spelt flakes gluten free oats and buckwheat flakes. The dayes make a lovely sweet taste. This is great!

  31. Posted 26 May ’14 at 08:24 | #

    Beautiful photography and looks delicious!
    http://addalittle.wordpress.com

  32. Posted 26 May ’14 at 09:10 | #

    Ooh I can’t wait for the recipes you share from Tel Aviv! And am so glad you posted this quinoa crumble. I’ve always thought about quinoa flakes in a crumble but was not sure if they would remain too crunchy and too hard to digest, but it sounds and looks like it works well!

  33. Posted 26 May ’14 at 09:40 | #

    Beautiful! Looks so delicious :)

  34. Posted 26 May ’14 at 12:25 | #

    This looks like such a wonderful recipe! I can’t wait to try it! I really like quinoa combined with something sweet!

  35. Posted 26 May ’14 at 12:58 | #

    I made a similar version and it’s truly delicious.

  36. Posted 26 May ’14 at 13:07 | #

    I love rhubarb crumble and the quinoa/buckwheat topping in this sounds like a wonderful hearty contrast. Delicious!

  37. Posted 26 May ’14 at 15:22 | #

    Jag älskar rabarber! Det ser så gott ut!

  38. Anya
    Posted 26 May ’14 at 22:16 | #

    I love rhubarb-strawberry combination- made simialar crumble with oats and almonds for the past three weekends. Now have to try quinoa/buckwheat topping. Nice job shooting rhubarb stalks – I struggled finding the right angle for photos since rhubarb can be either too long or too pale.

    Can’t wait to read your impressions of Tel Aviv and food. I spent two weeks for work there in March and absolutely loved fresh juice stands, salads, and frozen yogurts with persimmons and cactus fruits as toppings!

  39. Posted 27 May ’14 at 02:22 | #

    Oh dear! This looks so tasty. I can wait for the weekend to try it.

  40. Posted 27 May ’14 at 16:14 | #

    m-m-m, amazing… mouth-watering crumble! thank you for sharing the recipe with us!

  41. Posted 27 May ’14 at 20:00 | #

    Looks yammy! Goes straight on my to-do list!

  42. Posted 28 May ’14 at 14:04 | #

    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/

  43. Posted 28 May ’14 at 20:11 | #

    I luurrrvvveee crumbles and this one looks incredibly delicious!!!!! Can’t wait to give these a try!

  44. Posted 30 May ’14 at 02:08 | #

    I love this quinoa crumble! Unique!

  45. Susy
    Posted 30 May ’14 at 20:53 | #

    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!

  46. Posted 31 May ’14 at 21:24 | #

    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!

  47. Posted 31 May ’14 at 21:34 | #

    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!

  48. Naomi
    Posted 1 Jun ’14 at 21:13 | #

    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.

  49. Marit
    Posted 3 Jun ’14 at 00:01 | #

    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!

  50. Posted 6 Jun ’14 at 07:30 | #

    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

  51. Posted 7 Jun ’14 at 17:53 | #

    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. :)

  52. Posted 9 Jun ’14 at 17:30 | #

    Two of my favorites, strawberries and quinoa! Looks and sounds delicious!

  53. Hanna
    Posted 13 Jun ’14 at 21:58 | #

    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!

  54. Arlette
    Posted 19 Jun ’14 at 13:34 | #

    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!

  55. Anna
    Posted 22 Jun ’14 at 22:43 | #

    Help: i want to do this today but i buy the dates pittet and pressed. How Many grams should i use? Thank you!

  56. Posted 8 Jul ’14 at 20:42 | #

    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!

  57. Line Gry
    Posted 12 Jul ’14 at 22:47 | #

    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!

  58. Posted 18 Jul ’14 at 14:50 | #

    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!

  59. Posted 7 Aug ’14 at 16:21 | #

    Rhubarb is one of the most gorgeous foods and you’ve done it sweet justice in this inspiring post.

  60. Posted 20 Aug ’14 at 07:52 | #

    Can quinoa be used instead of quinoa flakes?

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