Serves: 6-8
Prep Time: 10 min
Cooking Time: 25-30 min
Total: 35-40 min
Ingredients
2 cups strawberries, hulled and sliced
1 cup rhubarb, sliced into pieces
1 tbsp. white sugar
2/3 cup rolled oats (not quick oats)
1/2 cup brown sugar, not packed
1/2 cup whole wheat flour
2-3 tbsp. ground flax seed
1 tsp. cinnamon
1/4 tsp. ground ginger
dash of ground nutmeg
4-5 tbsp. margarine or butter (or more if necessary)
salt
1 cup rhubarb, sliced into pieces
1 tbsp. white sugar
2/3 cup rolled oats (not quick oats)
1/2 cup brown sugar, not packed
1/2 cup whole wheat flour
2-3 tbsp. ground flax seed
1 tsp. cinnamon
1/4 tsp. ground ginger
dash of ground nutmeg
4-5 tbsp. margarine or butter (or more if necessary)
salt
Directions
- Combine strawberries and rhubarb in a glass baking dish. Sprinkle with white sugar and mix well. Distribute fruit evenly across dish.
- In a bowl, combine oats, brown sugar, flour, flax, spices and salt. Add margarine or butter. Using your hands, work the butter into the mixture to form a crumble.
- Sprinkle crumble over fruit.
- Bake in a preheated oven for 25-30 minutes. Let cool for 3-5 minutes before serving.
- Serve with vanilla ice cream or frozen yogurt.
Adapted from glutenfreegoddess.blogspot.com
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