One of my favorite warm weather desserts, this crumble can be made ahead, is both tart and sweet and covered with a delicious crumble flecked with warm ginger.
Prep Time5 minutesmins
Cook Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: crisp, crumble, make ahead, rhubarb, strawberry, summer
Servings: 6people
Cost: $8
Equipment
Cast iron skillet or medium sized baking dish
Ingredients
Filling:
4stalksrhubarb, sliced 1/4 inch thick on a diagonal
3 1/2cupsstrawberries, hulled and halved
1/2cupcoconut sugarcan sub granulated sugar
1/2tspvanilla extract
1/2tspground cinnamon
1tbsparrowroot powdercan sub 2 tsp cornstarch
1/4tspKosher salt
Crumb Topping:
1/2cupoat flour
2/3cupold fashioned oats
1/4cupcoconut sugar
1/2tspground ginger
1/2tspKosher salt
5tbspcold, unsalted butter, cut into 1/2 inch pieces
Instructions
Preheat the oven to 350 degrees F.
Make the filling: In a medium bowl, gently toss rhubarb and strawberries with the rest of the filling ingredients to combine.
Transfer to a medium sized cast iron skillet or baking dish. Set aside.
Make the topping: In a large bowl combine all ingredients and mix with your hands until it starts to clump together. This won't take long.
Arrange the topping evenly on the fruit filling and bake for 40-50 minutes until the fruit is soft and bubbling and the top is golden brown.
Serve warm with coconut whipped cream as I do, or with ice cream or traditional whipped cream.