{Dine in: Strawberry rhubarb crumble}

Spring is in the air! Beautiful flawless strawberries + lovely pink stalks of rhubarb = strawberry rhubarb crumble. Healthified with vegan butter, agave nectar instead of white sugar, spelt flour. Bubbly and fresh from the oven, the scent of fresh picked berries fills the air, enjoyed with a generous portion of vanilla bean ice cream and a pinch of black pepper..

I adapted the recipe from smitten kitchen, you can find the original recipe here.

For the topping:

  • 1c spelt flour (or all purpose)
  • 1/3c rolled oats
  • 1 tsp baking powder
  • 3 T sugar
  • 3 T Demerara sugar (or turbinado sugar aka Sugar in the Raw)
  • Zest of one lemon
  • 1/2c earth balance butter ( you can use regular butter)

For the filling:

  • 1 1/2c rhubarb, chopped into 1-inch pieces
  • 1 quart strawberries plus a few extras, hulled, quartered
  • 1 T chopped candied ginger
  • 1 tsp cinnamon
  • Juice of one lemon
  • 3 T sugar + 3 T agave nectar
  • 3 T cornstarch
  • Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, agave, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

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