MOTHER NATURE IS PART WONDER, PART MAGIC , AND PART SCIENCE . She’s unpredictable and altogether her own boss, which makes for an interesting combo. Depending on her weather whim, local rhubarb and strawberries are either available at the same time, or they just aren’t. I’ve learned that she can’t be trusted, so I’ve got my bases covered when it comes to this recipe: when the rhubarb comes up, I freeze enough to make this dessert so I’m ready when the local strawberries hit the market.
And if you are living in Canada as of today May 15, 2019 there are no locally grown strawberries, but hold the phone….Ontario has an amazing greenhouse industry and, drum roll please, Delfresco is growing greenhouse Yes!Berries.
I have been a fan of all things grown in the greenhouse for years and I was thrilled that Delfresco asked if I wanted to do a partnership with them after they saw me on Breakfast TV.
I rarely do partnerships but I believe in this industry and in these amazing taste like summer greenhouse strawberries. As a supporter of all foods grown, raised and produced in Canada I am happy to support this family run farm.
Yay, to Yes!Berries.
5 cups chopped rhubarb, cut in 1-inch pieces
3 cups strawberries, rinsed, tops removed
¼ cup liquid honey, see note below
1 Tbsp minute tapioca, available in the baking aisle in larger grocery stores
1 tsp grated fresh ginger
1 cup large oat flakes
⅓ cup whole grain barley flour or whole grain oat flour
½ cup oat bran
¼ cup natural wheat germ
2 Tbsp flaxseed meal
½ cup packed dark brown sugar
¼ cup + 2 Tbsp finely diced dried candied ginger, if you have a peanut allergy make sure to check the label
1 Tbsp ground cinnamon
½ cup canola oil
- Place a rack in the middle of the oven and preheat the oven to 350°F. Line an 8 × 11-inch glass or ceramic casserole dish with wet parchment paper. Set aside.
- Make the crisp. In a large bowl, mix together the rhubarb, strawberries, honey, tapioca, and ginger. Transfer to the prepared pan.
- Make the topping. In a medium bowl, stir together the oat flakes, flour, oat bran, wheat germ, flaxseed meal, brown sugar, candied ginger, and Add the oil and mix with a fork until well combined. The mixture should look wet. Spread the topping evenly over the rhubarb and strawberries.
- Bake for 45 to 50 minutes, until the topping is golden brown and the rhubarb is soft. Let sit for at least 30 minutes before serving. Serve warm or cold. This will keep for up to 2 days in the fridge.
1 SERVING = 1/10 OF THE CRUMBLE
PER SERVING: 313 CALORIES, 13.7 G TOTAL FAT, 1.2 G SATURATED FAT, 0 G TRANS FAT, 0 MG CHOLESTEROL, 8 MG SODIUM, 48.3 G CARBOHYDRATE, 5.6 G FIBRE, 26.6 G SUGARS, 23.5 G ADDED SUGARS, 4.8 G PROTEIN, 493 MG POTASSIUM
CARBOHYDRATE CHOICE = 3 CHOICES
Professional home economist tip:
Honey should never be given to a child under the age of 12 months. According to Health Canada, “Infant botulism is caused by Clostridium botulinum spores, which are sometimes found in both pasteurized and unpasteurized honey. When an infant ingests honey, bacteria from these spores can grow and produce toxins that could lead to paralysis.”
Here are some facts and tips on rhubarb.
To make this Gluten Free: make sure the oat flakes and the oat flour is gluten free. All oats are, but if they are processed in a facility that processes wheat products there might be cross contamination. I use only oats oat flakes and oat flour. They are a Canadian oat company. You can order online or at the Bulk Barn. Bob’s Red Mill sells GF oat bran.
Omit the wheat germ and substitute with 2 Tbsp extra oat bran.
Make sure the flaxseed hasn’t been processed in a facility that processed wheat as well. Can Mar,a Canadian company has GF flaxseed.
Catch me on my Facebook Live over on my Facebook Fan page mairlyn.smith on May 15 at 8 pm EDT. I’ll be making this crumble.
Photo credit Mike McColl Photos with Sauce