1 hour
SERVINGS:6
Ingredients
2 | scoop BN Pure Pro |
1 1/2 | cups fresh strawberries, sliced |
1 1/2 | cups fresh rhubarb, chopped |
1/4 | cup stevia or sweetener of choice* |
2 | tbsp. lemon juice optional |
1 | cup rolled oats or almond flour |
3/4 | cup gluten-free baking flour or standard flour |
1/4 | cup brown sugar or coconut sugar |
1/4 | tsp. ground cinnamon |
1/4 | tsp. baking soda |
6 | tbsp. butter or ghee* |
Method
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Step 1
Preheat oven to 180C
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Step 2
Add strawberries, rhubarb, sweetener, and lemon juice to a large bowl and toss to combine.
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Step 3
Gradually sprinkle in your BN Pure Pro while mixing to prevent clumps. Don't worry if the mixture seems a little gummy; it won't be after cooking.
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Step 4
In a separate bowl, combine remaining ingredients until crumble forms. Add 1-2 teaspoons of water if clumps seem too dry.
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Step 5
Lightly coat a casserole dish with buttery spread or cooking spray.
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Step 6
Cover the bottom of the dish with half the crumble mixture and press down evenly.
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Step 7
Pour the rhubarb mixture over the top of the crumble base.
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Step 8
Spread remaining crumble over the top.
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Step 9
Bake for 40-45 minutes until golden brown and bubbly on top.
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Step 10
Cool for 15-20 minutes before cutting into six equal pieces and serving. Leftovers will keep in the fridge in an airtight container for up to one week.
![](http://www.bnhealthy.com.au/cdn/shop/articles/Strawberry_Rhubarb_Collagen_Crisp_1398x_4054f2a8-cafb-4737-a082-e06296b8c337.webp?v=1691413720)