Since the new crop of rhubarb is coming in, and strawberries.
I’ve really had a taste for a crumble but wanted a recipe that was gluten free. I used almond flour.
Strawberry Rhubarb Crumble with Almond Flour Filling:
3 cups rhubarb, finely chopped, fresh or thawed
3 cups strawberries, mashed
1 cup demerara raw sugar
2 tbs cornstarch
1 tsp real almond extract
Crumble: 1 cup almond meal [buzz almonds in a food processor]
1/2 cup gluten-free baking mix [health-food isle]
1/2 cup natural coconut flakes
1/4 cup field honey
1/2 cup unsalted butter
1/2 tsp fresh cinnamon
10 drops stevia sweetener
1 tsp real vanilla extract
Directions
Preheat oven to 350 degrees
Coat a glass 9″x13″ pan with some butter. I prefer to use a pyrex glass because it is non-reactive.
For filling: Combine diced rhubarb and smashed strawberries.
In a separate bowl, mix together sugar, cornstarch and almond extract.
Pour sugar mixture over fruit, mix to coat.
Pour fruit mixture into prepared baking dish.
For crumble:
Combine almond meal, gluten free baking mix, coconut and cinnamon in a medium bowl, mix well. Cut in chilled butter using a pastry blender to form small marble sized chunks.
You want the butter evenly distributed in the dry ingredients.
Add in honey, vanilla and stevia. Blend well using your hands and to distribute crumble on top of filling.
Bake at 350 for 35-40 minutes, until evenly browned and center is gently bubbling.
Let cool before serving.
This is delicious on its own, but would be excellent with no-fat vanilla yogurt or gelato!
Dig In!
Thekitchenman.ca
