During the summer after my freshman year of college, my mom and I traveled to Alaska for a week-long volunteer trip. We assumed we wouldn’t have much time for ourselves during the week, so we flew up a couple days early to squeeze in some sightseeing.
We stayed at an adorable B&B with an incredibly gracious hostess, and she recommended a three-hour boat tour that left from the Seward harbor and cruised around the various bays. Although chilly and windy out on the water, especially compared to our summer California weather, we loved every minute of it—and we even witness a ten-story-sized chunk of ice falling off of a glacier during the boat tour!
Once our week of volunteering began, we actually ended up with a few free late afternoons and evenings, so our group leader organized a hike at Exit Glacier and a trip to the Alaska SeaLife Center right in Seward. We took hundreds of photos at each place and learned a lot, too!
On one evening, the town’s church members hosted a potluck dinner for the volunteer crew, and each local family brought a dish to share. There were lots of typical potluck foods like casseroles, lasagna, and potato salad, but my favorite dish that evening was the strawberry rhubarb crumble.
I had never tried rhubarb before, so I cautiously took my first bite, not quite sure what to expect… Yet its bright tartness paired perfectly with the sweet juicy berries, and the spiced streusel topping made it even more irresistible. I wasn’t the only person to go back for seconds!
And now, too many years later, I finally got around to making a more wholesome version. This Healthy Strawberry Rhubarb Crumble tastes just as sweet and comforting as the original one I sampled in Alaska, and it’s surprisingly simple to make. Even better? It’s only 115 calories with no eggs, refined flour or sugar!