Baking for Two

Yep, I’m still pregnant. I really really hope I don’t have to say this for too much longer! For now, though, the little one is staying put. We were sort of hoping Phil could celebrate Father’s Day on Sunday as a new dad, but junior has other plans.

strawberry rhubarb crumble

 

So, to distract ourselves from the waiting and watching and wondering, we baked a delicious dessert using beautiful fruit from the weekend farmer’s market.

I’ve used strawberry and rhubarb before to make a truly delicious raw dessert. This, however, is something different, but with very similar flavors. It’s best enjoyed with a dollop of something creamy. Yogurt? Ice cream? (Speaking of ice cream, I cannot wait to try this vegan ice cream place in Boston! A pregnant friend of mine has been raving about it!)

Anyway, here’s a tasty crumble to tide you over, whether like me you’re waiting for an imminent arrival, or you’re just in the mood for something summery and sweet.

Gluten-Free Strawberry Rhubarb Crumble

by The Particular Kitchen

Prep Time: 15 mins

Cook Time: 40 mins

Keywords: bake dessert gluten-free soy-free vegan vegetarian wheat free summer

 

Ingredients (serves 6-8)

    For the Filling:

    • 3-4 stalks rhubarb, cut into 1/2-inch pieces
    • 3 cups fresh strawberries, hulled and chopped into bite-size pieces
    • 1/4 cup coconut sugar
    • 1/2 tsp vanilla powder
    • 1/4 cup corn starch or arrowroot starch

    For the Topping:

    • 1 cup ground almonds
    • 1 cup gluten-free rolled oats
    • 1/4 cup coconut sugar
    • 1/2 tsp sea salt
    • 1/4 cup coconut oil, melted

    Instructions

    Preheat the oven to 350F.

    Combine all filling ingredients and spread out in a baking dish.

    Combine all topping ingredients and mix until coated in coconut oil. Sprinkle over the fruit filling in the baking dish.

    Bake for 35-40 minutes, until fruit is bubbling and topping is browned slightly.

    Serve warm with a dollop of yogurt or ice cream. Or leave to cool and keep in the fridge for a cool sweet treat!

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    One Comment on “Baking for Two”

    1. Amanda says:

      This sounds delicious! I got a bunch of rhubarb in my CSA share last week and still have a few stalks left that would be perfect in a crumble. :)

      P.S. Fomu is awesome! I love that they offer coconut and nut milk options in addition to soy soft serve! You have to go there.


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