Strawberry Rhubarb Crumble
Rhubarb's tartness is a perfect compliment to sweet fresh strawberries. This crumble is so easy to make and not too sweet. Hot out of the oven with a scoop of vanilla ice cream, it's sublime.
Ingredients
Filling
- 4 medium to large rhubarb stalks peeled and chopped into 1/2 pieces
- 2 cups fresh strawberries halved
- 3/4 cup maple syrup
- 1 Tbs arrowroot powder (thickener)
- 1 Tbs extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/4 tsp ginger
- 1 Tbs rum or bourbon
- Seeds scraped from a vanilla bean
Topping
- 1 cup whole wheat pastry flour or white whole wheat flour
- 1 cup rolled oats
- 1/2 cup vegan shortening (spectrum or earth balance)
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp grated nutmeg
- 1/4 tsp ginger
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, mix all filling ingredients until fruit is evenly coated.
- For the topping, cut shortening into flour until there are pea-sized clumps. Add other ingredients and stir until it looks crumbly.
- Place filling into a 9" pie plate and cover with topping. Bake at 400 degrees F for 20 minutes, then reduce temperature to 375 degrees F for another 20-30 minutes until the filling bubbles up through the topping. Serve hot or warm.
- Enjoy!
Recipe by Fare Isle at https://fareisle.com/strawberry-rhubarb-crumble/