Tuesday, June 7, 2011
want a recipe for rhubarb & strawberry crumble?
i posted my crisp recipe last fall and used apples & pears . today i am sharing my "kind of healthy" crumble. regular readers know i have been on a quest this year to take traditional recipes and make them a bit healthier. i think i have been brainwashed by my friend laura's quarterly cleanses and want my body to feel good after consuming delicious food...(i.e. not bloated, stuffed, heavy, too full)... emphasize delicious in that last sentence. it does me no good to create a healthy recipe if it tastes bad...or even marginal. i need to love it or am not satisfied. this crumble meets that criteria.
rhubarb and strawberry crumble
2 1/2 cup spelt flour
2 teaspoons baking powder
1/4 cup agave nectar
zest of one lemon
3/4 cup extra virgin olive oil
8 stalks rhubarb, chopped into 1-inch pieces
2 quarts strawberries hulled and quartered
juice of one lemon
3/4 cup agave syrup
4 tablespoons instant tapioca
pinch of sea salt
preheat oven to 375°F. in a mixing bowl combine spelt flour, baking powder, agave, lemon zest and olive oil. mix well. you will have a dense dough. set aside while preparing the filling.
add rhubarb, strawberries, lemon juice, agave, tapioca and a pinch of sea salt in a 12 x 8 baking dish. (my oval dish is approx the same size). stir to ensure ingredients are well mixed. using your fingers, break topping into small pieces and sprinkle over fruit . cover fruit with topping. place crumble on a foil lined baking sheet (to capture any drips), and bake until crumble topping is brown and crunchy and fruit is bubbling. (approx 40 to 50 minutes.)
let cool for a minimum of 35 minutes to allow fruit to gel. serve warm, room temperature or cold with your favorite vanilla ice cream
do you have favorite rhubarb recipes? please share them in the comments section. i am hoping for more rhubarb stalks in my csa box during the next few weeks.... what should i do with them?
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