Published on 1st June 2017


Courtesy of Diana Warrings DipION from IRMA GREEN© NUTRITION

Serves 2-3


  • 500g fresh rhubarb – washed and sliced (½ cm slices)
  • 150g fresh strawberries – washed and quartered
  • 10 dates – roughly chopped
  • 4 dried apricots – roughly chopped
  • 10 dried apple rings – roughly chopped
  • 1 tsp honey or molasses
  • 1 vanilla pod
  • 600ml water

For the crumble

  • 1 cup of almonds
  • ½ cup dried apple slices
  • 4 dates
  • 2 tbsp of coconut oil


  • First wash the rhubarb, cut off the dry ends, and then slice into 0.5-1cm pieces. During the process you will find that some of the skin comes off; please set aside as it can be used for making the sweet compote (which will be the base the rhubarb will be cooked in at the end). Wash the strawberries, remove the little green tops, cut into quarters and set aside.
  • Next, prepare the dried fruit and vanilla pod. Roughly chop the dried fruit and place in a tall but small pot. Cut the vanilla pod in half, scrape out the seeds and add both to the dried fruit. Add in any red peel you have from preparing the rhubarb, plus a handful of rhubarb and strawberry pieces. Cover everything with 600ml fresh water and simmer at medium heat for approximately 25 minutes. Add a little water if needed.
  • Once everything is well cooked and soft, take off the heat, and stir in the honey. Take out the vanilla pod and then, using a hand blender, blend until smooth. Be careful when blending the mix as it is piping hot. Tilting the pot helps to accumulate the liquid on one side of the pot.
  • Now, add the rest of the rhubarb, three quarters of the strawberries and vanilla pod to the blended stew and cook over medium heat for another 20-25 minutes. To avoid burning the mix, keep stirring with a wooden spoon as there will be very little liquid from the stew at the beginning – the rhubarb will release quite a bit of water during the cooking process so do not add any extra water. Please keep an eye on the rhubarb and stir quite frequently until it’s done.
  • Preheat the oven to 180C
  • To make the crumble, simply place the dry ingredients in a blender and blend until you get a coarse texture. Then add in the coconut oil and blitz a few more times. You want to get quite a crumbly texture. You can work the mix with your hands afterwards if you prefer more chunky crumbles.
  • Next take a quiche dish or small soufflé forms and fill them with the cooked rhubarb, leaving some space at the top. Then take the remaining strawberries, cut them into slices and arrange them on top, before covering everything with the crumble. Bake for about 15 minutes until golden brown. Serve as is or with vanilla ice cream. 


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