alive logo

Wheat-Free Rhubarb- Strawberry Crumble


    Rhubarb Filling


    4 cups (1 L) rhubarb, chopped
    2 cups (500 mL) strawberries, sliced
    3/4 cup (180 mL) apple juice
    3/4 cup (180 mL) water
    1/2 cup (125 mL) honey
    2 tsp (10 mL) stevia powder
    2 Tbsp (30 mL) arrowroot powder (or cornstarch)
    3/4 tsp (4 mL) cinnamon
    1/4 tsp (1 mL) nutmeg

    Crumb Topping

    1/2 cup (125 mL) sweet rice flour
    1 1/2 cup (350 mL) uncontaminated rolled oats
    1/2 cup (125 mL) walnut crumbs
    1/3 cup (80 mL) coconut palm sugar
    1/2 tsp (2 mL) sea salt
    1/2 cup (125 mL) melted butter
    1 tsp (5 mL) vanilla
    Preheat oven to 350 F (180 C).

    Put rhubarb, strawberries, juice, and water in large pot over medium heat and simmer for 10 to 15 minutes, stirring often. Add honey, stevia, arrowroot, and spices and cook until all the fruit has broken down. Let mixture cool slightly and pour into 13 x 9 x 2 (3.5 L) glass baking pan. Let cool further while making crumb topping.

    In large bowl mix flour, oats, walnuts, sugar, and salt. Mix well, then add melted butter and vanilla and mix thoroughly.

    Crumble topping with your hands over fruit filling. Bake in oven for 40 minutes (checking after 25 minutes) or until crumb topping starts to brown nicely. (Cover if topping is browning too quickly.)

    Serve warm alone or with a dollop of vanilla ice cream or gelato.

    Serves 8.

    Each serving contains: 375 calories; 5 g protein; 18 g total fat (8 g sat. fat, 0 g trans fat); 53 g carbohydrates; 4 g fibre; 154 mg sodium

    source: "Rhubarb", alive #356, June 2012


    Wheat-Free Rhubarb- Strawberry Crumble




    SEE MORE »
    Warming Winter Chocolate Bark

    Warming Winter Chocolate Bark

    A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.