Strawberry Rhubarb Custard Crumble Cups

The strawberry-rhubarb-custard combo is a classic, and you needn't wait until summer to enjoy it. The filling in this dessert makes a fabulous jam–tastier and healthier than any commercial variety you might find. You can add some stevia if you like it a bit sweeter, but I think it’s perfect as it is.

Crust:
Make a half batch of this recipe from Comfy Belly, substituting coconut nectar for the honey (if desired) and coconut oil for the melted butter.

Custard:
4 eggs
3/4 cup (plus a few tablespoons more) full-fat coconut milk
1/2 tsp salt
A few shakes nutmeg

Filling:
12oz strawberries, fresh or frozen
4oz frozen rhubarb
1/2 cup honey or coconut nectar
1T lemon juice
1T sifted arrowroot powder
1-2 drops Medicine Flower vanilla extract (optional)
3 drops Medicine Flower strawberry extract (optional)

Topping:
1T solid coconut oil
2T almond flour
1T sifted coconut flour
2T coconut sugar
2T shredded coconut
1T Medicine Flower coconut extract (optional)
Sliced almonds
A few shakes cinnamon

Crust:
Prepare per Erica’s directions, but don’t bake. Press into deep ramekins sprayed with olive oil cooking spray or greased with coconut oil. Freeze for several hours or overnight.

Filling:
Combine all ingredients except arrowroot powder and extracts in a small pot on the stove and bring to a light boil. Sift in arrowroot powder one-half tablespoon at a time. Simmer slowly until thickened to a bit runnier than jam-like consistency (it will thicken more after it cools). Stir in extracts, if using. Refrigerate until well chilled.

Custard:
Move oven rack to the rung just above the middle. Preheat oven to 350ºF. Beat together eggs, coconut milk, salt and nutmeg. Pour over frozen crusts inside ramekins. Bake until lightly golden but still a bit jiggly but not runny (about 35-40 minutes, depending on size of ramekins). Remove from oven and set aside.

Topping:
Combine all dry ingredients and cut/stir in coconut oil. Add extract, if using.

Assembly:
Spread prepared filling onto cooked custard layer and sprinkle with topping mixture and almonds, leaving a small space at the top of the ramekins (the filling and topping will bubble up when cooked; you don’t want a mess in your oven). Bake until filling bubbles and topping is lightly browned.

This can be eaten warm or cold, bit I find it’s best cold, after it’s been covered and refrigerated overnight, giving the flavors a chance to meld.

Notes: You may have a bit of custard, jam and topping mixture leftover, which you can use to make a crustless version of the above in a small ramekin. I’d save the filling to use as jam or to stir in plain yogurt, though – amazing.