Rhubarb Cherry Crumble
Easy-to-follow guide for making rhubarb cherry crumble using only rhubarb, butter, coconut sugar, whole-wheat flour, cherries, oats, and cinnamon.

Who doesn’t love cherry desserts? Try this easy to make cherry crumble recipe, impress your Thanksgiving guest with this unique treat!
In this episode of Gluten Free Tasty, Jenné explains her easy-to-follow guide for making rhubarb cherry crumble using only rhubarb, butter, coconut sugar, whole-wheat flour, cherries, oats, and a mixture of cinnamon, salt and baking soda.
Ingredients
- 3 cups old-fashioned oats
- 1 ¾ cups all-purpose gluten-free flour
- 1½ cups + 2 tablespoons coconut sugar (or raw cane sugar)
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- 1 cup + 2 tablespoons Earth Balance
- 12 stalks of rhubarb, chopped into ½ inch pieces
- 1 cup frozen or fresh pitted cherries
- 1 pint of vanilla Coconut Bliss Ice cream for serving
Instructions
Preheat oven to 375 degrees Fahrenheit and line a 9 x 13 baking dish with parchment paper. Add the dry ingredients (but reserve 2 tablespoons of the sugar) and Earth Balance to a food processor and blend until combined. Pour most of the flour blend onto the bottom of the baking sheet, reserving about 1 cup for the topping, and flatten. Cover the crust with the fruit. Sprinkle the remaining coconut sugar over the fruit. Spread the remaining crumble on top, then cover with foil and bake for 30 minutes. Remove foil, and bake for another 15 minutes. Cool for 10 minutes before serving with ice cream. Serves 8
Nutrition Information
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Dietary Needs



Cholesterol


Jenné Claiborne is a vegan chef and the creator of Sweet Potato Soul, a cooking and lifestyle blog and Youtube channel.
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[MUSIC]
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I'm Jenae Claiborne and I'm going to show
you how to
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make an amazing gluten-free rhubarb and
cherry crumble.
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We're gonna be putting the crumble
ingredients in the food processor and
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flattening them out.
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Got some oats here, gluten free.
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[SOUND] Pour those in.
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Some all-purpose gluten free flour.
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To sweeten this up, I'm going to be using
some coconut sugar.
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It's a little bit healthier than refined
sugar, and it has a different flavor,
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gonna add a totally different profile to
our crumble.
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I'm just gonna save a little bit of this
sugar,
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because I want to sprinkle some over our
fruit before I put it in as well.
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We've also got some cinnamon and sea salt
for spices.
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Now before I add my vegan butter, I'm
gonna put on my lid and
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combine this really quickly.
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[SOUND] Perfect.
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Now you want your butter to be kind of
cold before you drop it in there.
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And I like to break it up in pieces, so it
blends a lot easier.
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And instead of just blending it we're
gonna pulse it just so
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we can get it to the right consistency
that I need.
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[SOUND]
Okay perfect.
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So now what I'm going to do,
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is I'm going to line the half of this
batter onto the bottom of my baking dish.
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Now this baking dish has already been
pre-greased so
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that we don't have to worry about it
sticking when we take it out.
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All right just crumble it at the bottom.
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So you're gonna have to get your hands
dirty now.
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Just flatten it.
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It already smells really good.
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For me I'm using rhubarb and cherries cuz
they're in season now.
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In the wintertime you can use pears and
apples.
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Later in the summer you can use fresh
peaches.
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All of these fruits make an incredible
gluten free crumble.
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Great, so that's perfect.
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So now all I have to do is place my
rhubarb on to the crust.
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You wanna get it all spread out evenly and
when this cooks down oh,
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it's gonna be so wonderful, I love the
textures in it, and the flavor.
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It's a little a bit tart, definitely
sweet, and
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them I'm gonna top this off with some
cherries, I've already pitted them.
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That leftover sugar that I saved, just
gonna sprinkle that on top.
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And now I can add my crumble topping.
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So what I like to do for the crumble is I
like to get a good amount in
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the palm of my hand and just break it up
over my fruits.
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I like some big pieces, some smaller
pieces, so nice to have a nice big piece
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that breaks off, and it's crumbly, and
it's sweet, and so good.
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That's pretty good.
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Looks beautiful.
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I'm just gonna add my aluminum foil and
stick it in the oven.
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[SOUND] And it will be in the oven at 375
degrees for
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30 minutes, then we're gonna remove this
aluminum foil and
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it's gonna stand there for just another 15
minutes before we enjoy it.
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[SOUND] Okay, let's go grab that crumble
out of the oven.
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Oh, wow.
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It looks pretty amazing.
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[SOUND] And see the color on it, it is
just so pretty and like rustic looking.
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I'm just gonna top this with a big heaping
scoop of vanilla ice cream.
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[SOUND] Let's see what it taste like.
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[MUSIC]
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Mm.
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This is so delicious.
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The rhubarb comes through, as do the
cherries and
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of course, the ice cream I mean, that's a
requirement for this dessert.
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So, I hope that you will go and make this
because it's fabulous!
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Thank you for watching HealthiNation.
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I'm Jenae Claiborne.
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[MUSIC]