Gluten-Free Strawberry Rhubarb Crumble
2 cups fresh rhubarb, ends trimmed and diced
2 cups fresh strawberries, tops removed and quartered (or triple berry it with 1 cup strawberries, 1/2 cup blueberries and 1/2 cup blackberries)
¼ cup local honey
¼ cup brown sugar
½ cup water
1 Tbsp cornstarch
2 tsp vanilla extract (Note: most imitation extract contain gluten, so check labels or make your own)
½ cup Bob’s Red Mill Shortbread Cookie Mix**
½ cup ground almond meal
¼ cup sugar3 Tbsp Earth Balance Margarine (for dairy-free, or use any butter of your choosing)
Preheat oven to 350 degrees F.
In a bowl, combine rhubarb, strawberries, honey and brown sugar. Dissolve cornstarch in water and then add to fruit mixture. Add vanilla extract, plus another dash for good measure. Mix to fully combine all ingredients and then pour into baking dish.
For crumble topping, in a separate bowl, combine Bob's Red Mill Shortbread Cookie Mix, almond meal and sugar. Then by hand, rub margarine into the mixture until it's crumbly. Use more or less butter if needed. Sprinkle over top of fruit and dot the top with small pieces of butter.
Bake at 350 for 1 hour. Allow to cool for a few minutes (seriously, the roof of your mouth will thank you) and serve with vanilla bean ice cream, if desired. We recommend So Delicious Vanilla Bean, made with coconut milk!
**Easily enjoy this gluten-full (ha!) with 1/2 cup of all-purpose flour and a pinch of salt!**