Gluten-Free Strawberry and Rhubarb Crumble

12 Jun

Let’s get seasonal. It is officially late spring/summer and the markets are starting to fill up with strawberries, cherries, rhubarb, and many other berries and stone fruits.

It’s time we all get serious about pie. Or fruit desserts. I know what your thinking: “all this sunshine, I want to wear something sleeveless, no pie for me please”.  Fine, I have your compromise. Relatively guilt-free fruit crumble that happens to be gluten-free!

You’re welcome.

Look out sunshine, here we come!

This here strawberry and rhubarb crumble is protein packed, gluten-free, full of anti oxidants…. (whispers) some sugar and butter. What? I suspect (with certainty)  that you can substitute out the butter for coconut oil and make this vegan. I then presume you can also decrease the amount of sugar (lets say by half)  in the crumble part of the recipe as coconut oil is naturally pretty sweet. Why didn’t I do this, in this here recipe? Forgive me, this was a spur of the moment deal that I threw together, then loved it and was eager to share it with you. I will in the future (VERY near future) try out the alternate crumble with all of the beautiful cherries that are at the market lately, how about that? For now, make this – it’s really stinking good.

Why you should eat this? 

Strawberries. First thing, first: go organic here. I won’t go into the politics, but if you want to make a difference in the world, buy organic strawberries. (The pesticides used to grow non-organic strawberries, have been found to be toxic to not just those that eat them, but the workers who pick them). There.

Strawberries have a unique combination of antioxidants and anti-inflammatory nutrients, so the benefits to improve cardiovascular health, lower blood sugar, and the prevention of cancer have all been proven many times over. PLUS, there are walnuts in this crumble, if you’ve been paying attention (last weeks post), you know that those healthy fats are also very nutritious.

Strawberries and rhubarb also have a pretty quick season, so make this while you can. If you can find either of these in the winter months, you are not paying any attention to my first request up there…. don’t disappoint me.

This is rhubarb. Looks like red celery and has a tart taste. Pairs oh so perfectly with sweet strawberries.

Gluten-Free Strawberry and Rhubarb Crumble (Servings: 6-8)

  • ¾ cup oat flour (Can also use AP flour)
  • cup  walnuts, lightly toasted
  • ½ cup rolled oats
  • ½ cup natural cane sugar
  • ½ teaspoon fine grain sea salt
  • teaspoon freshly ground black pepper
  • cup unsalted butter, melted
  • 1 tablespoon cornstarch
  • ½ cup natural cane sugar
  • ½ lb.  hulled strawberries, cut into quarters
  • 12 ounces trimmed rhubarb, sliced into 1/2-inch pieces
  • 2 teaspoons of lemon zest
  • ¼ cup port wine (OR red wine, optional)

Preheat the oven to 375 degrees.

Butter (or coconut oil) a 9×9 glass baking dish.

Lightly toast the walnuts, this adds a warm depth of flavor. They will get further toasted when all is cooked together, but lets keep the details simple, shall we?

Chop them into smaller pieces.

Combine the oat flour, walnuts, rolled oats, sugar, salt, and pepper (YES, black pepper) together in a bowl.

Use a fork to stir in the butter (or coconut oil).

Squeeze into a few patties, wrap in plastic,  then place in the freezer to chill at least ten minutes.

Meanwhile, make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries, rhubarb, lemon zest, and toss until evenly coated.

Wait three minutes, add the port and toss again.

Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling. Get it? CRUMBLE. Make sure that you have some small pieces and some large pieces. Do it.

Bake for 35 – 40 minutes, or until the topping is deeply golden and the fruit juices are bubbly.

You’ll want to let things cool a bit before serving, 20 – 30 minutes. Serve warm with a scoop of whatever vanilla ice cream that you are into. This should come natural, like putting chips in your sandwich.

Then get out and enjoy some sun.

Trust me, so good!



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