Early summer (well, all summer really!) just screams for us to devour all the fresh bounty. Bright colourful rhubarb stalks are abundant in our gardens and at the farmers markets, and now that the sun has been beating, the berries are starting to ripen to tempt us.
Almost everyone can remember mom or grandma pulling a variation of this lovely dessert out of the oven. Well here’s my gluten-free dairy-free version that’s a consistent hit. It’s fast and easy, and pretty hard to mess up (unless you forget it in the oven… highly unlikely once you smell it baking!).
· 4 Cups fresh Rhubarb, washed and chopped into 1” slices
· 2 Cups fresh Berries, gently rinsed (Depending on the size, may need to be halved or hulled (i.e. strawberries)
· 2 Tbsp liquid Honey
· Grated zest from 1 Lemon
· 2/3 Cup Quinoa or Oat flakes (Note: if you use oats, ensure they’re gluten free (if this is a concern for you only, otherwise there’s no difference)
· 2/3 Cup Coconut flour
· 1/3 Cup Brown sugar
· 2 Tsp ground Cinnamon
· ½ Cup virgin coconut oil
· Preheat your oven to 350ºF. Grease a 9x9” Baking dish, pie plate or ramekins with coconut oil.
· In a large mixing bowl, toss together the rhubarb, berries and zest then drizzle with honey. Toss to coat. Distribute evenly in the greased baking dish.
· In a medium bowl, combine the remaining dry ingredients together. Add the coconut oil and stir/mix together to form a crumbly texture.
· Sprinkle the crumble topping over the fruit mixture.
· Place crumble in the center of your pre-heated oven and bake until browned and slightly bubbling, about 25-35 minutes. Use a sharp knife inserted at several points to ensure the rhubarb is soft and tender. Check for desired tenderness with a fork.
· Allow your crumble to cool slightly on a rack prior to serving. This is delicious warm from the oven as well as cool (if it lasts that long!)
· This is Wonderful served with a scoop of Ice cream. Check out the next blog for my Dairy Free Coconut-Vanilla Ice cream Recipe!
Dr Katarine Holewa, ND