Strawberry Rhubarb Crumble

When I first started this blog, I hoped to showcase all that New Jersey has to offer.

When people picture New Jersey, they usually think of the Turnpike, abandoned factories, and landfills.

New Jersey has all of those things, but it also has pine forests, miles of beaches, and farms — farms that produce corn, tomatoes, berries, apples, peaches, and plums, among a variety of fruits and vegetables.

Unfortunately, I was not able to get JERSEY FRESH produce for the last few months … up until about a week ago. The farmer’s markets have reopened, and I took advantage to get some Jersey fresh strawberries and rhubarb!

For eons, people have been making pies with sweet strawberries and tart rhubarb. This is not only because this combination is pleasurable to the tongue, but because it actually alleviated certain conditions, such as wasp’s neck, tree bark syndrome, amoeba malnourishment, and chicory disorder.*

If you have one of these ailments, but don’t have the time or energy to make a pie, then you can make this delicious strawberry rhubarb crumble!

I like to think of a crumble as an upside down pie, but that’s not necessarily accurate because the crust is not flaky like a pie crust, but fluffy with a slight crunch.

Still, it’s just as delicious as pie, and you don’t have to roll out a crust!

Plus, for all of you crunchy granola moms out there, this crumble is made without any refined sugar or oil. Instead, there is almond butter in the crust and date syrup (I had SO many leftover dates from my breakfast cookies) in the crust and filling.

The result does not taste granola mom-ish at all! It is still sweet and satisfying. So, relieve the symptoms of your amoeba malnurishment and make some strawberry rhubarb crumble! 😀


Makes 3 mini loaves
Total Time: 70 minutes, Active Time: 20 minutes


For the date syrup:
16 deglet noor dates (about 1 cup)**
1 cup water

For the crumb topping:
1 cup flour
1/2 teaspoon cinnamon
A dash of salt
2 tablespoons almond butter or almond flour***
1 cup date syrup

For the filling:
1 cup diced strawberries
1 stalk diced rhubarb
1 tablespoon cornstarch
pinch of salt
1 teaspoon lemon zest
1 cup date syrup


  1. Soak the dates in the water for about 30 minutes and preheat an oven to 350 degrees Fahrenheit.
  2. While you are waiting for the dates to soften, mix the flour, cinnamon, salt, and almond butter in a medium-sized bowl .
  3. Chop up the strawberries and rhubarb and, in a separate large bowl, toss them with the cornstarch, salt, and lemon zest to coat.
  4. When your dates are soft, puree them and the water in a blender. It should become a thick, pastey syrup. Divide the date syrup between the crumb topping and the filling, about 1 cup each.
  5. Mix the date syrup into the filling until well incorporated. As for the topping, you want to get your hands a little dirty: instead of mixing it in all the way, you want to mix it with your fingers, crumbling it up as you go. If the topping is too soft, add flour about a tablespoon at a time until it becomes crumbly.
  6. Divide the filling between three 5 1/2 by 3 inch nonstick mini loaf pans. Crumble the topping onto each of them.
  7. Bake the crumble for 30 minutes. Remove from heat and allow to cool in the baking pan.
  8. If not consumed right away, store in the fridge for up to three days.


*These ailments are expanded upon in my upcoming book, Elisa Explains Imaginary Afflictions.
**I realized after the fact that I bought the smaller variety of dates. If you have larger dates, measure out about a cup. Sixteen medjool dates would be about twice as sweet as sixteen deglet noor dates!
***I’ve been getting in the habit of making my own nut butter (quarantine projects anyone??), but I know that’s not for everyone. If you buy almond butter from the store, it might be smoother than the homemade variety, making the crumble a little too wet. You can replace the almond butter with almond flour OR use the almond butter but add more flour to dry out the crumble.

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