Strawberry Rhubarb Crumble

Name: Strawberry Rhubarb Crumble
Ingredients: 3 cups (750 mL) strawberries, quartered; 2 cups (500 mL) chopped rhubarb (½-inch/1 cm pieces); ½ cup (125 mL) white or cane sugar; ½ cup (125 mL) white or cane sugar; 3 Tbsp (45 mL) cornstarch; 2 tsp (10 mL) ground cinnamon; ¾ cup (185 mL) quick-cooking rolled oats; ½ cup (125 mL) firmly packed brown sugar; ¼ cup (60 mL) quinoa flour; ¼ cup (60 mL) melted butter; ¼ cup (60 mL) sliced almonds

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Rhubarb and strawberry mingle perfectly with the nutty flavor of quinoa, oats and cinnamon. This crumble is best with vanilla ice cream.

Ingredients

3 cups (750 mL) strawberries, quartered
2 cups (500

Dessert
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F (180°C) and lightly grease a 9-x 13-inch (3.5 L) baking dish or spray with cooking oil.

Combine the strawberries, rhubarb, white sugar, cornstarch and 1 tsp (5 mL) of the cinnamon in a large bowl. Toss until the ingredients are well combined and spread