Strawberry & Rhubarb Crumble In A Jar

Strawberry & Rhubarb Crumble In A Jar4

These individual jars freeze beautifully and are just the right portion.


  • 4 cups rhubarb (chopped)
  • 2 cups strawberries (chopped)



  • 1 ½ cups large flake oats
  • 1/2 cup spelt flour
  • 1/4 cup ground flax
  • 1 Tbsp hemp hearts
  • 1/4 cup coconut sugar
  • pinch of himalayan salt
  • 2 tsp cinnamon
  • 1/3 cup coconut oil (softened)


  • Preheat oven to 375 degrees.
  • Place 8 (250 ml) mason jars on a baking pan.
  • Divide prepared fruit into the mason jars and set aside.
  • In a large bowl combine all topping ingredients  until everything is moistened with coconut oil (I like to use my hands).
  • Evenly distribute mixture on top of fruit
  • Place pan in the oven and bake for about 30 ~ 35 mins or until bubbling and the top is golden brown.


**Great served warm with a spoonful of real vanilla bean ice cream or greek yogurt.


Makes 8 servings ~  per serving ~ 207 Calories, 26gr Carbs, 7gr Fat, 6gr Protein, 6gr Sugar, 6gr Fiber