Ginger Rhubarb Crisp (Gluten free and dairy free)

13 May

 

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Rhubarb is finally in season in California! The ginger gives this crumble a little bite and complements the rhubarb’s tartness and strawberry’s sweetness perfectly. If you like your crumbles very sweet, add more sugar. Similarly, this recipe holds together while still being a little soupy, add more cornstarch if you want it thicker.

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For the crumble:
1/2 cup buckwheat flour
1/2 cup rice flour
1/2 cup rolled oats
1/2 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup coconut sugar
7 tablespoons earth balance butter, at room temperature
1/2 cup chopped pecans

For the fruit:
1 1/2 pound rhubarb, chopped into bite-size pieces (no need to peel unless the rhubarb you are using is particularly old or thick)
2 pints strawberries, sliced
1/3 cup coconut sugar
3 teaspoons chopped fresh ginger
3 teaspoons cornstarch
Juice of 2 lemons

Chop the rhubarb first. Put it in a bowl with the lemon juice and 1/3 cup sugar, stirring it together so it begins to marinate and soften. Then add the strawberry, ginger, and cornstarch.

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Get out another big bowl. Mix in the flours, oats and spices. Then add the earth balance and cut it up with a knife and fork (or your hands or a food processor) until it is combined into little pea-sized pieces. Then stir in the pecans.

Pour the rhubarb mixture into a lightly greased glass baking pan. Crumble the topping over the rhubarb, until it is fully covered.

 

Cook in oven at 350 degrees for 35-45 minutes until the crumbles are browned and the rhubarb mixture is bubbly. Let cool for at least fifteen minutes until serving.

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