The quintessential early spring dessert, made healthy. High in nutrients and fiber. Gluten, dairy, and refined sugar free.
INGREDIENTS:
16 oz strawberries, halved (quartered, if large)
16 oz rhubarb, cut into 1/2 inch pieces (remove ends)
3/4 cup maple sugar
2 tbsp corn starch
1/2 tsp sea salt
Topping:
2 cups rolled oats
1/2 cup gluten free flour
1/2 cup dairy-free butter, melted
1/2 cup maple sugar
1/4 tsp sea salt
DIRECTIONS:
-Preheat oven to 375 degrees.
-Wash and prepare strawberries. Wash and prepare rhubarb. Combine strawberries, rhubarb, maple sugar, cornstarch and sea salt in a large bowl. Transfer to a baking dish.
-In a separate bowl, combine topping into a “crumble”. Sprinkle crumble over the top of the pie.
-Bake 45 minutes, or until soft and bubbling. Cool for 15 minutes and serve.
