Strawberry Rhubarb Crumble (Vegan)
It’s a great time to find organic strawberries and rhubarb at the farmer’s market or grocery store. And what better combination than juicy sweet strawberries with crisp and tart rhubarb. Together they marry for a delicious and nutritious treat. We serve this “crisp” in individual ramekins – but you can take the general concept and apply it to a standard pie dish as well.
Serves 4
2 1/2 cups rhubarb, chopped
2 1/2 cups strawberries, sliced
2 tablespoons water
1/8 teaspoon cinnamon
3 tablespoons agave nectar (or honey or maple syrup)
1/4 cup walnuts
1/4 cup rolled oats (use certified gluten free for a gluten free version)
1 tablespoon ground flax
1/4 cup all-purpose flour (or rice flour for gluten free version)
1/4 teaspoon cinnamon
1 tablespoon brown sugar
1 tablespoon canola oil
Four 6-ounce ramekins
Place chopped rhubarb in a medium size saucepan and add 1 to 2 tablespoons of water. Bring heat to medium and cover for about 3 minutes. Add strawberries, cinnamon and agave nectar. Lower heat to low-medium, stir, cover and cook for another 5 minutes. Remove cover and set aside off heat while you prepare crumb topping.
Preheat oven to 350°F.
In the bowl of a food processor, combine walnuts, oats, flour, cinnamon, flax, and brown sugar. Process until the mixture is course and crumbly looking. Drizzle in canola oil and process again in small pulses.
Divide fruit mixture into 4 oven-safe ramekins. These can be lightly coated with cooking spray for easier washing later. Top fruit with about 2 tablespoons of the crumb topping. Place ramekins on a cookie sheet and bake for 30 minutes. Allow to cool for at least 5 to 10 minutes before serving. Delicious alone or served with yogurt or fresh whipped cream.
Per Serving: 233 Calories; 10g Fat; 5g Protein; 32g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.
May 16, 2011
by Optimum WellnessComments
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