Strawberry Rhubarb Crumble - Culinary Therapy

Strawberry Rhubarb Crumble

The quintessential early spring dessert, made healthy. High in nutrients and fiber. Gluten, dairy, and refined sugar free.

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

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
-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.

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