By Fredrica Syren:
There is nothing like the fresh sweet and flavorful fruits and berries during summer. The kids and I just can’t get enough and since they are only available a very short time each summer, I made a promise to kiddos that we’ll enjoy them to fullest while we can. So for our afternoon treat I made a rhubarb and strawberry crumble to the delight. It’s vegan and gluten-free and should be served with a big scoop of vanilla ice cream in my opinion. Enjoy! What is your favorite summer fruit?
Filling:
- 1 cup fresh strawberries
- 2/3 cup rhubarbs
- ½ cup coconut sugar
- Dash of vanilla
- ¼ cup water
- 1 tbsp. cornstarch mixed with 1 tbsp. water.
Crumble:
- ½ cup gluten-free oats
- 2/3 cups almond flour
- ¼ cup coconut sugar
- 4 tbsp. butter
Preheat oven to F350/ C175
Remove green part of strawberries and cut berries in half. Peel outer layer of rhubarb and dice them. Place fruit and berries in a pot with sugar, vanilla and water. Bring to a boil. Reduce heat to simmer for 5 minutes. Remove from heat and add cornstarch +water mix and stir well. Pour filling into a baking dish.
Place oats, flour, sugar and butter in a food processor and blend until you have slightly wet and crumbly dough. Sprinkle on top of filling. Bake for about 15 minutes, until crumble is dry.
