As you all have seen, I’ve gotten a lot of rhubarb from my CSA so far this year. The first week that I got this veggie I was going to a BBQ, and knew that I wanted to make a dessert to bring, so my mind immediately went to a crumble.
If you’ve never had it before, you should know that rhubarb is amazingly tart, I’d even say sour, on it’s own raw. That’s what I really like about this recipe, because it adds super sweet strawberries into the mix. I also really like this recipe because it’s vegan (if you use margarine instead of butter), and has information on how to make it gluten free.
You couldn’t tell that this was vegan (I didn’t use the gluten free recipe), and everyone gobbled it up.
Strawberry Rhubarb Brown Sugar Crunch – originally from Barefeet in the Kitchen
2 cups chopped strawberries
2 cups thinly sliced and chopped fresh rhubarb (frozen can be substituted if fresh is not available)
1 cup sugar
1 teaspoon cinnamon
1 tablespoon arrowroot or cornstarch
1/2 teaspoon kosher salt
1/4 cup orange juice
1 1/3 cups brown rice flour *
2/3 cup tapioca starch *
1 teaspoon xantham gum *
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter, melted
* If you do not need a gluten free version of this recipe, simply substitute 2 cups AP Flour for the items with an *.
Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt and arrowroot. Stir to coat and add the orange juice. Stir again and set aside.
In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings.