Crumblelicious

Crumbles, like this strawberry-rhubarb one, will never win any beauty contests.

But damn are they delicious!

To make it gluten- and sugar-free, I blended two recipes (here and here).

STRAWBERRY-RHUBARB CRUMBLE

For the fruit:
6 rhubarb stalks, chopped into 1/2 inch pieces
1 lb. of strawberries (I used Kula strawberries), hulled and chopped
the juice of one lemon, preferably organic
3 T. cornstarch or arrowroot powder

For the topping:
1 1/2 c. almond meal
1 tsp. baking powder
1/2 c. neutral oil, like canola
1/4 c. agave nectar
1 tsp. vanilla extract
big pinch of salt
big pinch of lemon zest

1. Mix the fruit ingredients and place in a deep baking dish.
2. Mix the dry topping ingredients, mix the wet topping ingredients and combine.
3. Evenly top the fruit with the topping and bake at 375 for about 45 mins, or until fruit is very soft and top is brown.

*I hear, for the lactose-tolerant, it's great with ice cream.

I licked the dish.

Now I'm dizzy.

Happy eating!