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Strawberry and rhubarb crumble

Recipe of the Month: Strawberry and Rhubarb Crumble

Is there such a thing as too many crumble recipes? Hopefully not!

This yummy crumble is low in refined sugar. Not to mention the protein and healthy fats of the added nuts helps our body absorb the sugars.

We love this recipe with a dollop of yogurt for breakfast. The pine nuts add a nice, soft nutty flavor but any chopped nuts will do for some heart-healthy benefits.

Rhubarb is an excellent source of vitamin K and is high in antioxidants. Plus, it's botanically classified as a vegetable so even more reason to add it to breakfast!

Our monthly recipes were developed for the "Kids Can Plate" cooking class series and from Amy's years of teaching in the Healing Garden kitchen. These largely plant-based and whole food recipes are great to share with your family by cooking with them or treating them.

rhubarb stalks

Strawberry Rhubarb Crumble Recipe

Serves 6



⅔ cup whole wheat pastry flour
⅔ cup pine nuts
⅔ cup rolled oats
¼ cup sugar (maple, coconut, or brown)
1 tsp ground ginger
½ tsp sea salt
5 tbsp butter, softened


1 tbsp arrowroot* or cornstarch
2 tbsp sugar (maple, coconut, or brown)
1 quart strawberries, stemmed and quartered
3 – 4 rhubarb stalks, medium diced (approx. 3 cups)
Zest of 1 lemon and a generous squeeze of the juice

* Arrowroot is a nutritious and less processed substitute for cornstarch because while it also acts as a thickening ingredient, it has more dietary fiber and calcium than cornstarch.


  1. Preheat oven to 375º. Grease an 8" square baking dish or 10" cast iron skillet with butter.
  2. In a medium bowl, mix together flour, pine nuts, ginger, oats, sugar, and salt. Stir until combined. 
  3. Using your hands, rub the butter into the dry ingredients until it just comes together in a breadcrumb-like texture. Don't over mix it into a dough.
  4. Place mixture into freezer to chill for approximately 10 minutes while you prepare the other ingredients.
  5. In a large bowl, mix the sugar, lemon zest, lemon juice, arrowroot, strawberries, and rhubarb. Toss until combined.
  6. Transfer strawberry and rhubarb mix to the prepared baking dish. Remove the crumble mixture from the freezer and evenly spread over top.
  7. Bake for 30–35 minutes until juices are bubbling and the topping is golden brown.
  8. Allow to cool slightly. Enjoy any time of day with desired toppings!
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