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  • Krista A. Parr

Rhubarb Crumble

Save this recipe so you can make delicious, wholesome desserts all Summer long as the local fruits become available. For me, rhubarb is the most exciting as it's the first Summer fruit in this corner of the Earth. But blackberry-peach, strawberry-rhubarb, blueberry, and apple-cranberry are other wonderful combinations the you can substitute for the rhubarb.

Make it like so:

For the fruit layer mix together:

  • 5-6 cups of chopped rhubarb in a casserole dish

  • 1/2 cup pure maple syrup (you'll need less if using sweeter fruits like strawberries, blueberries, etc.)

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

  • 3 Tbsp arrowroot powder (this thickens the juices, but the recipe will still work if you don't have it)

For the crumble layer, in a separate bowl mix together:

  • 1/2 cup melted coconut oil

  • 2 cups whole rolled oats

  • 1/3 cup coconut sugar

  • 1/4 cup sprouted spelt flour (regular wheat flour works too, as does oat flour for a gluten-free version)

  • 1/2 cup chopped walnuts (or use pecans, sunflower seeds, pumpkin seeds, etc.)

  • 1/2 tsp unrefined salt

  • 1 tsp cinnamon

Place the oat mixture on top of the fruit mixture and press down firmly.

Bake at 350F for 60 minutes or until you see the juices bubbling and the crumble topping is golden. If you're using a larger casserole dish and your crumble is quite thin, you will need less baking time so keep an eye on it.

Serve with a scoop of ice cream, if you like, and with yogurt and hemp seeds for breakfast the next day (if there's any left...)


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