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Strawberry Rhubarb Crumble

Course Dessert, Snack
Cuisine American
Keyword backpacking, dairy-free, dayhike, egg-free, lactose-free, no dehydrator, no nuts, no shellfish, no tree nuts, vegan, vegetarian
Cook Time 10 minutes
Servings 1
Calories 115kcal

Ingredients

  • 2 tablespoons dried rhubarb
  • 2 tablespoons freeze-dried strawberries or dehydrated
  • 1 tablespoon sugar or to taste
  • 3 tablespoons crunchy granola

Instructions

AT HOME

  • Mix dried rhubarb, strawberries and sugar in a zip-lock bag .
  • Pack remaining ingredients separately.

ON THE TRAIL

  • Pour rhubarb and strawberry mixture into the pan and add 1/4 cup water.
  • Place pot over medium heat; bring to a boil.
  • Cook, stirring, until the mixture is rehydrated completely.
  • Remove from the heat and set aside.
  • Spoon the stewed rhubarb and strawberries into a mug.
  • Top with crunchy granola and serve with dollop of yogurt, vanilla custard or ice-cream.

Nutrition

Calories: 115kcal | Carbohydrates: 40.5g | Protein: 7.3g | Fat: 11.2g | Sodium: 13mg | Sugar: 23.2g