Description
The quintessential early spring dessert, made healthy. High in nutrients and fiber. Gluten, dairy, and refined sugar free.
Ingredients
- 16 ounces, weight Strawberries, Halved (quartered, If Large)
- 16 ounces, weight Rhubarb, Cut Into 1/2 Inch Pieces (remove Ends)
- 1-¼ cup Maple Sugar, Divided
- 2 Tablespoons Cornstarch
- ¾ teaspoons Sea Salt, Divided
- 2 cups Rolled Oats
- ½ cups Gluten Free Flour
- ½ cups Dairy Free Butter, Melted
Preparation
Preheat oven to 375ºF.
Combine strawberries, rhubarb, 3/4 cup maple sugar, cornstarch and 1/2 teaspoon of sea salt in a large bowl. Transfer to a baking dish.
In a separate bowl, combine oats, gluten-free flour, melted butter, remaining 1/2 cup maple syrup and remaining salt. Mix into a crumble. Sprinkle over fruit.
Bake 45 minutes, or until soft and bubbling. Cool for 15 minutes and serve.