Author Notes
It’s rhubarb season and this tart vegetable is perfect for pies, tarts, scones and…cobblers. So why not sweeten up with a Rhubarb Crumble {a fancy word for a crisp}? It’s the perfect dish to bring to this summer's picnic. —Tonie
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Ingredients
- Rhubarb Mix
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3
Rhubarb Stalks, chopped
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1 cup
Dark red cherries
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1 cup
Strawberries
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1/3 cup
Light brown sugar, packed
- Crumble
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1/3 cup
Gluten-free Flour
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1/3 cup
Rolled Oats
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2 tablespoons
Almond Butter
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3 tablespoons
Coconut Oil
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1/4 cup
Almonds, chopped
Directions
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Pre-heat oven to 400 degrees.
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Place chopped rhubarb, cherries and strawberries in a saucepan over medium heat. Cover and heat for 2-4 minutes.
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Add brown sugar to heated fruit mix and stir until blended. Heat an additional 10-12 minutes or until the fruit juices are bubbling and rhubarb is soft.
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While the fruit continues to cook, prepare the crumble.
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In a mixing bowl, combine the almond butter, coconut oil, gluten-free flour, oats and almonds. Mixture should be 'crumbly'. If not, add a few more oats.
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When fruit mixture is ready, remove from heat and pour into a glass 8x8 dish. Top with crumble.
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Bake for 20-25 minutes. Serve warm or room temperature.
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