Wheat-Free Rhubarb- Strawberry Crumble
Pamela Durkin
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
