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Strawberry Rhubarb Quinoa Crumble
Author
Johnna
Ingredients
2 1/2
cups
certified gluten-free oats
1
cup
quinoa flour
2/3
cup
coconut sugar
(or other unrefined sugar)
1
t
. pumpkin pie spice
1/2
teaspoon
sea salt
1 1/2
sticks chilled Earth Balance non-dairy butter substitute
2
cups
rhubarb stalks
(1" dice)
2
cups
fresh strawberries
, halved or quartered depending on size)
1/4
cup
coconut sugar
(or other unrefined sugar)
3
T
. fresh squeezed orange juice
2
T
. bourbon
(replace with orange juice if you prefer to skip the bourbon)
1
t
. orange zest
1
t
. arrowroot
Optional: Vanilla Ice Cream
(I used So Delicious Vanilla Bean)
Instructions
Preheat oven to 350 degrees. Have a 9 x 13 baking dish ready.
Combine oats, quinoa flour, coconut sugar, pumpkin pie spice and salt. Mix together just to combine.
Add chilled Earth Balance (or butter of your choice) and cut in using either a fork or pastry cutter until mixture is crumbly.
Cover bottom of 9 x 13 baking dish with HALF of the crumble mixture. Bake at 350 for 15 minutes.
While crust is baking, prepare filling.
In a small bowl, combine orange juice, bourbon, orange zest and arrowroot. Mix to combine.
Pour the liquid mixture over the rhubarb, strawberries and coconut sugar.
When crust has baked for 15 minutes, remove from oven. Top with fruit mixture.
Sprinkle the remaining crumble mixture over the top of the fruit. Return to the oven and bake for 20-25 minutes.
Serve warm with a scoop of your favorite ice cream.