Even though we're in the business of vegetables, that doesn't mean we don't get to enjoy our desserts (especially when we find a way to sneak a few veggies into our recipes!). Because microgreens are so...well...micro, they are even easier to mix in with whatever we're making to quench our sweet tooth this week! This recipe is great because there really is a lot of wiggle room when it comes to what ingredients you use. For instance, if you're looking to cut back on added sugar, you can leave out the extra 1/3 cup of sugar that gets added into the crumble. Additionally, if you don't have quite enough fruit to match the recipe, you can substitute. Other berries like blueberries, raspberries, and blackberries also go great with either strawberries or rhubarb, so there are a lot of options! We even snuck some extra microgreens into the mixture of fruit to pop in a couple extra nutrients--they bake into the filling so we promise you won't even know they're in there!
A few simple steps:Begin by preheating the oven to 375F. Next, you'll want to take care of the filling, which is simple enough that it can even be prepared in advance and stored in the refrigerator. Wash the rhubarb and strawberries, then slice off small 1-inch to 1/2-inch sections of the rhubarb. When all the rhubarb has been sliced, go ahead and do a couple rough chops across the pile of fruit vary the size of the pieces a little. Next, use a paring knife to half the strawberries (maybe quarter them if they are bigger), and mix those in along with the rhubarb. If you are planning to store the fruit before baking, hold off from adding in the 1/3 cup of coconut sugar until then. But if you're ready to make the topping, go ahead and mix in the sugar right away. Make sure it is mixed in well, then set aside the filling.
For the crumble topping, mix together the remaining dry ingredients (both sugars, the flour, cinnamon, salt, and oats) until they are all evenly incorporated. Combine the butter and maple syrup, then pour over the dry mixture. Begin mixing immediately, and stir until all of the dry mixture has been combined with the butter; the consistency should be moist and crumbly. Use a spoon to transfer the crumble mixture evenly on top of the fruit, and then you're ready to bake for 30 minutes. You can use a toothpick to test the tenderness of the rhubarb--you'll know it's done when it is easy to pierce through the bits of fruit, and when the crumble topping is a nice golden brown.