Strawberry Rhubarb Crumble
Ingredients
The crumble topping
-
1
tablespoon
butter for greasing skillet/pan
-
¾
cup
spelt or whole wheat flour
-
⅔
cup
pine nuts, lightly toasted
-
½
cup
rolled oats
-
½
cup
natural cane sugar
-
½
teaspoon
fine grain sea salt
-
⅛
teaspoon
freshly ground black pepper
-
⅓
cup
unsalted butter, melted
The filling
-
1
tablespoon
cornstarch
-
½
cup
natural cane sugar (or Muscovado sugar)
-
½
lb.
hulled medium strawberries, cut into quarters
-
12
ounces
trimmed rhubarb, sliced into ¾-inch pieces
-
¼
cup
port wine (optional)
Instructions
- Preheat the oven to 375°F (190°C) and butter a baking dish.
- Mix the flour, pine nuts, oats, sugar, salt, and pepper in a bowl, then add the melted butter and mix until crumbly.
- Chill the crumble mixture in the freezer for at least 10 minutes.
- Prepare the filling by whisking together cornstarch and sugar, then add strawberries and rhubarb, tossing to coat.
- Let the filling sit for 3 minutes, then add port and mix again.
- Transfer the filling to the prepared dish and crumble the topping over it.
- Bake for 35-40 minutes until golden and bubbling, then cool for 20-30 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
324
Total fat
16g
Total carbohydrates
44g
Total protein
4g
Sodium
150mg
Cholesterol
20mg
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