Vegan Gluten Free Strawberry Rhubarb Crumble- easier to make than to say!
By chef Dana Slatkin
Baking spray, for preparing dish
12 ounces rhubarb (about 5 stalks)
16 ounces organic strawberries, hulled and halved
1/4 cup maple syrup
1 tablespoon cornstarch
1 cup brown rice flour
1 cup rolled oats
1/4 cup maple syrup
1-1/2 teaspoons baking powder
Pinch of kosher salt
4 tablespoons solid coconut oil
Your favorite vanilla non-dairy ice cream, optional
1. Preheat the oven to 400° F. Grease an 8-inch x 8-inch glass or ceramic baking dish (or 6 individual ramekins).
2. Prepare the filling: Peel the rhubarb with a vegetable peeler, removing the tough parts and strings. Slice the rhubarb on the bias into 1/2-inch pieces. Toss with the strawberries, maple syrup and cornstarch and place in the prepared dish. Bake 12-15 minutes in the lower half of the oven, until juicy and bubbling.
3. Meanwhile, prepare the topping: In a medium bowl, combine the flour, oats, maple syrup, baking powder and salt. With your fingers, blend in the coconut oil until coarse crumbs are formed.
4. Remove the rhubarb-strawberry mixture from oven. Do not pour off or reduce the juices; you’ll want the topping to absorb every last drop. Drop the topping evenly over the fruit.
5. Return the cobbler to the oven and bake until the topping is golden and the filling is bubbling underneath, another 10-15 minutes (check a few times to make sure the topping does not burn). If you like, top with your favorite vanilla non-dairy ice cream and serve warm.
This is really delicious with coconut milk ice cream! Honestly, the hardest part of the entire recipe is peeling and preparing the rhubarb. This process is quite messy. From personal experience, i suggest covering the surrounding surfaces with newspaper or old towels to facilitate cleanup. The juice sprays a lot, and far! The second hardest part: not eating the entire dessert after everyone has gone to bed. Now that’s hard! Enjoy!