Did you know? Rhubarb is actually a vegetable — not a fruit — and is the first to show up in Spring!

Let’s take advantage of this gorgeous veggie while it’s in season!

And of course, I love anything that supports detoxing, and rhubarb is rich in antioxidants, particularly anthocyanins (which give it its red color) ❤️.

Enjoy this easy and gluten-free dessert (or breakfast), filled with ingredients that support your LeBootCamp lifestyle.

And if you’re not yet a member of my program, I invite you to join me!

*Note that all new members are eligible for our 7-day trial period: sign up to our program, and should you decide within your first week that it’s not a fit, simply email [email protected] and we’ll refund your payment in full!

And now, for our seasonal Gluten-Free Strawberry Rhubarb Crumble!

Ingredients (serves 6):

• 1 lb rhubarb
• 3 cups fresh strawberries.
• 1/4 cup maple syrup
• 1 cup almond flour
• 3/4 cup oats
• 2/3 cup coconut sugar
• 1 tsp vanilla extract
• 1/2 cup (125g) non-hydrogenated margarine, cut in small pieces

Directions:

1. Peel and chop the rhubarb.
2. Halve the strawberries.
3. Place the fruit in a greased baking dish and pour over the maple syrup.
4. Mix well to coat and let sit for 30 minutes.
5. Preheat oven to 390ºF (200ºC).
6. In a mixing bowl, combine together the almond flour, oats, coconut sugar, non-hydrogenated margarine, and vanilla extract. Mix with your fingers to create a crumble.
7. Sprinkle over the fruit mixture and bake for 30 to 40 minutes, until golden brown.
8. Serve warm.

Enjoy!

PS. Get more exclusive recipes and healthy eating secrets in the Nutrition section of my blog here!

Valérie Orsoni
Your LeBootCamp Healthy Living & Weight Loss Coach