Real Food Friday: Gluten-Free Strawberry Rhubarb Crumble

As the days get warmer in the Okanagan, the presence of seasonal fruit is sure to follow. Some of the first to arrive in our gardens and on our plates are rhubarb and strawberries. Isn't it lovely that these two fruits taste so lovely together. My Oma (grandmother in German) also lives right across the lane from us and happens to have a large rhubarb plant, so a seasonal dish was in order.

This weeks recipe came in the form of a request from my partner for one of his favorite childhood desserts. I am always on the hunt for the healthier versions of recipes so that we can have treats now and again and not have to feel that heavy feeling of guilt afterwards. The trick with him is to not tell him how much healthier it is until he has tried it! Most of the time he has no idea that I cut out flour or refined sugar!!

Rhubarb

Rhubarb has many touted health benefits, including its ability to aid weight loss, improve digestion, prevent Alzheimer’s disease, stimulate bone growth, avoid neuronal damage, increase skin health, prevent cancer, optimize metabolism, improve circulation, and protect against various cardiovascular conditions.

Rhubarb is also packed with minerals, vitamins, organic compounds, and other nutrients that make it ideal for keeping us healthy. Some of these components are dietary fiber, protein, vitamin C, vitamin K, B complex vitamins, calcium, potassium, manganese, and magnesium.

Rhubarb is a strange-looking plant and it belongs to the Polygonaceae family. It is widely considered as a vegetable, but in North America, it is considered a fruit, since it is mainly used as a fruit in culinary practices. The stalks are the most commonly used parts of rhubarb, sometimes as a dessert or an ingredient in sweet dishes, due to its uniquely tart taste. The leaf part of the plant is actually poisonous, so be careful when harvesting to remove all leaf parts from the stem.

Strawberry

I think everyone loves strawberries. I am yet to come across someone who would turn their nose up at a fresh bowl of one of natures sweetest little candies. Fantastically enough, they are also astoundingly good for us!

The health benefits of strawberries are numerous. Improved eye care, proper brain function, relief from high blood pressure, arthritis, gout and various cardiovascular diseases are just the beginning. The antioxidant content of strawberries make them good for improving the immune system by battle free radicals in the body. In addition to antioxidants, they have many other nutrients, vitamins, and minerals that contribute to our health. These include folate, potassium, manganese, dietary fiber, and magnesium. The are also an excellent source of vitamin C. Together, these nutrients are responsible for the overwhelming health benefits of strawberries.

Gluten-Free Strawberry Rhubarb Crumble

(as modified from the Minimalist Baker)

- 3 cups rhubarb stalk, diced

- 2 cups strawberries, quartered

- 1-3 tbsp raw sugar or maple syrup

- 1 cup gluten-free rolled oats (Bob's Red Mill)

- 1/2 cup almonds, ground to meal

- 1/2 cup raw pecans, chopped

- 1/4 cup light brown sugar, packed

- 4 tbsp grass-fed butter (or coconut oil to make it vegan)

- 1 pinch of sea salt

- oil or butter for pan

Instructions:

Preheat the oven to 350 degrees, and butter or oil an 8x8 or 9x9 pan. Wash friut in cold water, and chop into small pieces. Add fruit to a bowl and add raw sugar or maple syrup, then add into the oiled pan. In a separate bowl add together the oats, ground almonds, brown sugar, pecans and sea salt. Using yor hands, add the butter into the crisp mix until evenly distributed. Add mix to the top of the fruit in an even layer. Bake 45-55 minutes or until fruit is bubbling around the edges and the top is golden brown and crisp.

Let cool for ten minutes, or as long as you can wait! If you would like to add ice cream, sorbet, or a vegan/dairy free replacement, be my guest!

I recommend a seat outside in the sunshine to enjoy this taste of late spring.

Cayla Lou

#glutenfree #rhubarb #seasonaleating #dessert #vegan #crumble