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Nutrition Facts
| Serving Size | |
| Amount Per Serving |
| Calories | 240 |
| % Daily Value |
| Total Fat 4g | 15% |
| Saturated Fat g | % |
| Cholesterol 59mg | |
| Sodium 170mg | |
| Sugars 24g | 40% |
| Protein 1g | 2% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
45 min. |
50 min. |
95 min. |
12 |
240 |
Strawberry Rhubarb Crumble
Gluten Free and dairy free. This recipe uses frozen fruit from the freezer section of your supermarket, but you can also use fresh berries if in season.
Ingredients:
| Dough/topping: |
| 1 cup brown rice flour |
| 1/2 cup oat flour |
| 1/2 cup Lousiana cane sugar |
| 1 tsp. salt (optional) |
| 10 tbsp. coconut oil or olive oil, cut into pieces (place coconut oil or olive oil in a small container within the fridge overnight or in place in the freezer for 20 mins-30 mins. before using) |
| 3 tbsp. ice water |
| Strawberry rhubarb filling: |
| 2 tbsp. Louisiana cane sugar
|
| 3 ounces rhubarb (chopped small)
|
| 10 oz. frozen strawberries (you can also use fresh)
|
| 2 tbsp. cornstarch
|
| 1 tsp. of vanilla
|
| 1 tsp. lemon juice (any available citrus like)
|
| 3 tbsp. minced nuts (almond, walnuts, hazelnuts or pine nuts will work)
|
| Non-stick cooking spray |
| Preheat oven to 350 degrees Fahrenheit |
Instructions:
| 1 | In a large bowl, whisk together the first four ingredients. Add the cold oil and work it with your fingers until mixed well (a sandy or small crumbly like texture.) Add the ice water and stir until it comes together. It will appear soft but uniform.
|
| 2 | Place 1/4 cup of the dough into the refrigerator. Spray your baking pan (square baking cake pan or tart baking tin 8"x8" or 9"x9" will work) with cooking spray and then take the remaining dough and place it in the pan. Work from one end and push dough to the other end gently, let the dough ride up on the side of the pan. Dough will be about 1/4-inch thick. Let the dough rest by placing it in the refrigerator for 30 minutes. |
| 3 | Toss with a fork all filling ingredients (leave out the nuts) into a bowl. Fill the chilled tart dough with the filling. Take out the 1/4 cup of dough from the fridge and crumble it over the filling. Then top with nuts. |
| 4 | Bake up to 40-50 minutes in the middle of the oven. Crust will turn golden brown when ready. |
| 5 | Serve at room temperature. |
