Strawberry-Rhubarb Granola Crisp

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 whatever else I came up with and eating! If I have enough I would like to try a strawberry rhubarb cake, too.

But, the first thing I made after the syrup and jam 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.

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One year ago: Blue Velvet and Lemon Cake Pops

Three years ago: Pomegranate-Goat Cheese Ball

STRAWBERRY-RHUBARB GRANOLA CRUMBLE

Serves 12

Ingredients:

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

Directions:

1. Heat oven to 375 degrees. Butter a 9-inch pie plate and set aside.
2. 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.
3. 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.