Strawberry season is here and so is the spring-time baking. This strawberry-rhubarb crumble is topped with a gluten-free, crunchy cinnamon granola made from five sugar grains.
Strawberry season is my favorite, not just because it’s finally spring but simply because of all the fresh strawberries. I have already gone picking 3 times this month and let me tell you, fresh-picked strawberries are infinitely better than anything you can get at the grocery store. These berries dissolve in your mouth like cotton candy. In Rochester, I grew up a bike-ride away from the best U-pick farm I’ve ever seen (Green Acre Farms) and I would eat as much as I picked – I took their approval of testing them out seriously. They should have weighed me pre- and post-berry picking!
My three berry-picking adventures this season resulted in about 6 gallons of strawberries. About two went into the making of strawberry syrup and strawberry jam and the rest, well they were for eating! Of course some of them did make it into the oven before being devoured. The first was this strawberry-rhubarb granola crumble, with a simple granola topping. I specifically used the KIND Cinnamon Oat Cluster Granola made with gluten-free oats, brown rice, buckwheat, amaranth, millet, quinoa, and flax seeds. It was excellently crunchy and I loved the addition of cinnamon to this fruity crumble.
One year ago: Blue Velvet and Lemon Cake Pops
Three years ago: Pomegranate-Goat Cheese Ball
STRAWBERRY-RHUBARB GRANOLA CRUMBLE
1/2 lb. red rhubarb, chopped into 1-inch pieces (1-1/2 cups)
1 quart strawberries, hulled and quartered
1 lemon, juiced
1/2 cup sugar
4 Tbsp cornstarch
Pinch of salt
1-1/2 cups KIND Cinnamon Oat Cluster Granola
2 Tbsp unsalted butter, melted
- Heat oven to 375 degrees. Butter a 9-inch pie plate and set aside.
- In a large bowl, toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt. Pour into prepared pie pan. Sprinkle granola evenly over the top and drizzle with melted butter. Bake for 40-50 minutes or until fruit is bubbling.
- Serve warm with whipped cream or ice cream.
Source: Adapted slightly from Smitten Kitchen.
Disclosure: I was provided with complimentary product from KIND Healthy Snacks. I was not compensated for this post. All thoughts and opinions are my own.