Submitted by: Barbara Dodson
Prep Time: 15 Minutes
Cook Time: 45 Minutes
A touch of citrus helps to enhance the natural sweetness of the fresh strawberries. Serve warm over frozen Greek yogurt or chilled and you'll never miss the PIE in Strawberry-Rhubarb. I grow rhubarb and am always experimenting with ways to use my fresh rhubarb.
Preheat oven to 375 degrees. Grate orange peel and divide between 2 large bowls; squeeze about 1/4 cup juice into a small bowl.
In 1 large bowl with peel, combine strawberries, rhubarb, and 1/4 cup coconut sugar or Steviva Blend, to taste until well mixed. Into the small bowl with the orange juice, add the arrowroot powder; stir until well mixed. Stir juice mixture into the fruit mixture until well combined. Pour into a 9-inch glass pie plate; spread filling in an even layer.
In the other large bowl with peel, combine the rolled oats, the other 1/4 cup coconut sugar or Steviva Blend, almond flour, and a pinch of Sea Salt. Blend in butter (use a pastry blender or fingertips) until mixture forms coarse crumbs --- you may have a few larger pieces, this is okay.
Sprinkle the oat mixture evenly over the Strawberry Rhubarb mixture. Place pie plate on a lined cookie sheet to catch any drips. Bake about 45 minutes, I start checking after about 30 minutes, or until topping is golden brown (be careful not to burn) and fruit filling is hot and bubbling.
Carefully remove from oven and allow your 'Crumble' to cool on a wire rack until filling begins to set.
Best served slightly warm......room temperature is a great way to serve this dessert.
Tip ~~~ the crumble topping is also great with some unsweetened coconut flakes added. I have also experimented with adding slivered almonds. Both coconut and almonds are a nice addition.