There’s a bakery next door to my apartment in Santa Monica. I call it the “evil bakery” because it beckons me every time I walk past it, with its delectable pains au chocolat, gluten-free carrot cake with cream cheese icing – and the absolute, hands-down, most delicious strawberry rhubarb pie. A slice of pie from this bakery is enough for two. Even my crazy sweet tooth cannot consume an entire slice of this pie at one sitting.
Recently, I’ve been trying to stay away from the bakery. I’ve gotta get into a wedding dress, people! This is a whole other blog post, but seriously, I cannot have dessert until the Honeymoon. Period.
So this past weekend, as I’m happily browsing a local farmer’s market on a perfectly sunny day, what do I run into? Rhubarb! Freakin’ rhubarb! And strawberries. So many strawberries. So I just have to get both because, um like, they’re in season and it’s important to eat what’s in season, right? It’s just the right thing to do. I get home and quickly look up recipes with strawberries and rhubarb. I find a killer recipe from Ina Garten, but it uses 10 pounds of butter. Ok, maybe not 10 pounds, but over a stick. No go.
I really do want to make a gluten free dessert, so I come upon a lovely recipe from the Gluten-free Goddess herself. Now I’m not celiac, but I do have a gluten sensitivity. So I try to limit the amount of gluten I eat. I have to say, this dessert came out quite nicely.
Recipe: Strawberry Rhubarb Crumble
Adapted from The Gluten-free Goddess
2 cups strawberries, hulled and halved (or quartered for large berries)
2 cups rhubarb, trimmed, halved lengthwise, sliced into pieces
1 tablespoon sugar
3/4 cup quick cook oat flakes
1/2 cup gluten-free brown rice flour
1/2 cup organic light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/3 cup coconut oil
Preheat the oven to 350ºF. Grease a 9×9-inch baking or gratin dish with some coconut oil or ghee (two smaller baking dishes work well, too).
Combine the strawberries and rhubarb in a bowl and sprinkle with sugar. Toss to coat. Dump them into the greased baking dish and distribute the fruit evenly.
In a separate bowl, combine the oat flakes, brown rice flour, light brown sugar, cinnamon, and sea salt. Add the coconut butter in pieces; using your hands, rub the butter and dry mixture together to create a sandy, crumbly texture.
Sprinkle the crumble topping over the fruit.
Bake in the center of a pre-heated oven till browned and slightly bubbling. Check for desired tenderness with a fork. I baked mine for 40 minutes, but you can always decrease or increase the time, depending on how cooked you like your fruit. I didn’t want any crunchy rhubarb pieces.
Set the crumble aside on a rack and allow it to cool a bit before serving. I love it slightly warm from the oven. A scoop of coconut milk vanilla ice cream is entirely optional.
Cook time: 25 min
Yield: Serves 4