Strawberry Rhubarb Crumble

This easy-to-make crumble is the perfect way to enjoy the flavors of summer. The sweet and tart rhubarb is complemented by the juicy strawberries, and the crunchy crumble topping is the perfect finishing touch. This recipe is also vegan and sugar-free, so you can enjoy it without guilt.

• 1 cup chopped rhubarb
• 1 cup chopped strawberries
• 1/4 cup sweetener (such as @natvialiving sweetener)
• 1 tablespoon gin
• 1 cup organic flour
• 1/2 cup jumbo oats
• 1/2 cup vegan butter
• 1/4 cup almond flakes (optional)

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the rhubarb, strawberries, sweetener, and gin. Toss to coat.
3. In a medium bowl, combine the flour, oats, and butter. Cut in the butter until the mixture resembles coarse crumbs.
4. Spread the fruit mixture in an oven-safe dish.
5. Top with the crumble topping.
6. Bake for 15-20 minutes, or until the topping is golden brown and the fruit is bubbling.
7. Serve warm with ice cream, whipped cream, or custard.

Tips:

• If you don't have any strawberries, you can use other fruits such as raspberries, blueberries, or peaches.
• You can also add a pinch of cinnamon or nutmeg to the crumble topping for extra flavor.
• This crumble is best served fresh, but it can also be stored in the refrigerator for up to 2 days.

I hope you enjoy this delicious and easy-to-make crumble!