Mother's Day Post

So this past Sunday for mother's day I decided to make a special dessert. A couple days before I was at the food store and found rhubarb. Even though it is in season right now I always have a hard time trying to find it at the stores by my house. Once I found it I knew I had to make something with it since my mom loves rhubarb. I eventually settled on making a crumble. And since I also bought strawberries it became a strawberry rhubarb crumble. A lot of crumbles have oats in the topping, but I have to say, i'm not the biggest fan. So we leave it out. I followed a Martha Stewart crumble recipe but just changed it up a bit. I also doubled the crumble topping. It's the best part! So go buy rhubarb and make this crumble. It's really good and purrrfect for spring!


Strawberry Rhubarb Crumble


Filling:
1 1/2 lb rhubarb, cut into 1/4 inch pieces
2 cups strawberries, sliced
1 1/4 cup sugar
4 tbsp arrowroot
zest of 1 orange
2 tbsp orange juice
pinch of salt


Crumble:
12 tbsp (1 1/2 sticks) earth balance, soft
1/2 cup light brown sugar
1 1/2 cup brown rice flour
1/2 cup bob's red mill all purpose gf flour
1 tsp xanthan gum
1/4 tsp salt


- Mix all of the filling ingredients together. Let sit for 15 minutes. The sugar will bring out the juices of the fruit.
- While the fruit stands make the crumble topping. Cream together the earth balance and brown sugar. Add in the flours, xanthan, and salt. Mix with your hands until a coarse crumb is formed.
- Pour the filling into a 13 x 9 inch pan. Sprinkle crumble topping over the filling.
- Bake in a 375 degree oven for 35 minutes, or until brown and bubbly. Let the crumble stand for at least 30 minutes before serving.

I'm trying to scan in these old pictures I found but the scanner on my printer isn't working!!! Hopefully it will get its act together asap. -kb