I discovered the magic of rhubarb, when my friend Andrea suggested a Rhubarb crumble is easy and healthy.  This Recipe was adapted from Anna Olsen’s original Strawberry-Rhubarb pie. I have adapted it to, to decrease the sugar and make it gluten free! Enjoy!

Strawberry Rhubarb Crisp

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 Filling 

4 cups of rhubarb, chopped into 1cm cubes

2 cups of strawberries, sliced

1/2 cup organic cane sugar

3 tbsp of tapioca flour

1 tsp of cinnamon

1/4 tsp of ginger

1 pinch of salt

Topping

2/3 cup of light buckwheat flour

1/4 cup of organic cane sugar

1/4 tsp nutmeg

1/2 tsp of salt

1/4 cup of butter or coconut oil

 

Directions

  1. Preheat your oven to 350° F.
  2. In a large bowl, toss your rhubarb and strawberries, sugar, tapioca flour, spices and salt.  Pour this into your baking dish
  3. For the topping, combine all your ingredients and stir in the melted butter (or coconut oil), and mix.
  4. Sprinkle your crisp topping over the filling
  5. For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit. Bake crisp on a tray at 350° F and bake for about 60 minutes, until filling is bubbling. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.
  6. Let crisp cool and serve