Please welcome guest blogger, Dr. Kaycie Rosen Grigel of Golden Naturopathic Clinic.
“Rhubarb is, as we know, the secret of the good life”–Garrison Keillor
The above picture expresses my feeling about rhubarb: One pie, one fork please. When I heard that quote above on Prairie Home Companion this weekend it just summed it up for me. There is something special about this hardy, massive plant that just bursts out of the garden shouting “Welcome back to fresh food!”
We have been battling the critters and the weather out in the garden this year so the pickings right now are slim, but we have a bumper crop of rhubarb which is just begging to become a tart, delicious dessert. Crumbles are the perfect mix of really easy, kinda decadent and pretty healthy, so you can throw it together quickly and don’t have to feel bad about having it with yogurt for breakfast the next morning.
Rhubarb Strawberry Crisp (Gluten Free)
Serves 1, or 8-10
filling:
4 cups chopped rhubarb
2 cups sliced strawberries
1/2 cup honey or maple syrup
1 Tbsp corn starch
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Crumble topping:
1 1/2 cups rolled or minute oats
1/3 cup almond meal
1/2 cup brown rice flour
1/4 cup potato starch
1/3 cup dark brown sugar
1/2 tsp salt
2 tsp vanilla
2 Tbsp milk of choice
6 Tbsp melted butter or oil
Preheat oven to 375. Mix filling ingredients together and put into a deep dish pie plate. Mix crumble ingredients together until they stick together in little, well, crumbles. If it’s too dry you can add a bit more milk. Apply evenly atop the filling. Bake for 45 minutes to 1 hour, until the filling bubbles out the top.