Strawberry Rhubarb Crumble
Strawberry rhubarb pie is definitely the way to my husband’s heart. It reminds him of spending time in the kitchen with Grandma Babb on the farm. So I knew this recipe was a winner when my strawberry-rhubarb-pie connoisseur gave it the seal of approval and went back for seconds … and thirds. It doesn’t last long in our house, but that’s exactly what I expect of a good dessert.
Ingrediënten
FOR THE FILLING:
- ⅓ cup coconut palm sugar
- 1½ tablespoons arrowroot powder
- ⅛ teaspoon sea salt
- 1 pound trimmed rhubarb cut into ¼-inch-thick pieces (about 4 cups)
- 3 cups strawberries hulled and quartered
FOR THE CRUMBLE:
- ½ cup coconut palm sugar
- ½ cup coconut flour
- ¼ cup white rice flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ½ cup certified gluten-free rolled oats
- 3 tablespoons hot water
- 1 tablespoon ground flaxseed
- 2 tablespoons agave nectar or maple syrup
- ¼ cup coconut oil melted
Instructies
- To make the filling, in a medium bowl, combine the coconut palm sugar, arrowroot powder, and salt.
- Add the rhubarb and strawberries, and gently toss until coated.
- Spread the fruit in a 10-inch pie pan and set aside.
- To make the topping, in another medium bowl, combine the coconut palm sugar, flours, baking powder, cinnamon, and salt.
- Stir in the oats.
- In a small bowl, stir together the hot water and flaxseed.
- Allow the mixture to sit for 10 minutes, then add it to the dry ingredients.
- Stir in the agave.
- Using your hands, knead the ingredients until well combined.
- Sprinkle the topping evenly over the fruit.
- Drizzle the coconut oil evenly all over the topping.
- Bake the crumble for 45 to 50 minutes, or until the topping turns a golden-brown color and the fruit is bubbling.
- Allow to cool slightly before serving.
Notes / Tips / Wine Advice:
Rhubarb is a good source of powerful antioxidants like lutein and lycopene, so it helps rid the body of free radicals that can cause inflammation and it keeps the immune system in check.
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