Lightened up Strawberry Rhubarb Crumble |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a lighter version of something I found on the 'zaar. I adapted it to be gluten free as well. Ingredients:
1 cup strawberry, halved |
1/2 cup rhubarb, chopped to 1/2 inch thick slices |
2 tablespoons splenda sugar substitute |
2 teaspoons tapioca flour |
1 pinch ground cloves |
1 pinch salt |
3 tablespoons cornmeal |
2 tablespoons splenda sugar substitute |
1 pinch salt |
2 tablespoons unsalted butter, cold & diced |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set aside.
2. Make the filling: Place fruit, suger, flour, cloves & salt into a med. mixing bowl & toss to mix well. Spoon mixture into prepared dishes, dividing evenly.
3. Make the topping:Place flour sugar & salt in small bowl & blend well. Add butter pieces & toss to coat the butter with the flour mixture. Rub the mixture with your fingertips until you have coarse crumbs. There is no lose flour & the mixture looks pale yellow. Spoon evenly over filling.
4. Bake until topping is pale gold & fuit filling is bubbling, 30 minute Remove dishes from oven & let cool on a rack for 10- 15 minute Serve warm or at room temperature with icecream or topping of your choice.
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