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Rhubarb-strawberry crumble for breakfast.

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Course: Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Personen


  • 200 g fresh rhubarb
  • 200 g strawberries
  • 1 EL coconut blossom sugar


  • 60 g ground oats
  • 20 g coconut flakes
  • 10 g coconut blossom sugar
  • 45 g butter
  • 10 g corn starch
  • 1 Msp. vanilla powder
  • 1 Pr. salt


  • Preheat the oven to 180 ° top / bottom heat. Prepare 4 bowls or alternatively use a large, fireproof bowl.
  • Wash the rhubarb and strawberries, cut into small pieces.
  • Mix with the coconut blossom sugar in a bowl and divide it equally into the bowls / add to the large bowl.
  • Briefly shred the oats in a blender so that the oats are coarsely shred, but it should't have the consistency of flour yet. Then mix with the other solid ingredients.
  • Add the butter in small pieces and mix with your fingers until you get the typical crumbles. Spread these on the fruit.
  • Put in the oven for 20-25 minutes. For me, it was about 22 minutes, but remember: baking times are always a little individual, depending on your oven. Guide value: The crumble should have turned brown and the strawberries / rhubarb have softened.
  • Finally sprinkle with coconut flakes.
    Optionally, spoon in a little Greek yogurt or vanilla ice cream on top.