Monday, June 18, 2018

Strawberry Rhubarb Crumble



  • 1 pound of strawberries, cleaned and sliced
  • 3-4 stalks of rhubarb, cleaned and chopped
  • 1/2-1 cup cane juice crystals (more or less depending on your sweetness preference)
  • 2 T arrowroot powder
  • 1 cup gluten free flour
  • 1/4 or 1/2 cup brown sugar (depending on your sweetness preference)
  • 1 cup rolled oats
  • 12 T butter 
  • Preheat oven to 350 degrees
  • Mix Topping ingredients together and pour into a baking dish of your choice (7"x 11" rectangle, 9"x9" square or 9 inch pie pan)
  • Mix together topping ingredients with a fork or pastry blender till crumbly. Pour topping over the filling in the pan.
  • Bake for 1 hour. 
  • Enjoy plain or with ice cream. Yum!

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