Strawberry-Rhubarb Crumble |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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âI'm a 14 year-old with Celiac Disease. It's hard to find desserts I can eat, so I created this healthy and gluten-free recipe,â says Mikhala Stutzman of Granger, Iowa. âSplenda adds sweetness without calories in this great, low-calorie dessert anyone can enjoy!â Ingredients:
1-1/2 cups sliced fresh or frozen rhubarb |
1/2 cup sliced fresh strawberries |
3/4 cup sugar |
4 tablespoons brown rice flour, divided |
1/2 teaspoon ground cinnamon |
1/2 cup gluten-free cornflakes, crushed |
2 tablespoons brown sugar |
1/8 teaspoon gluten-free vanilla extract |
2 tablespoons cold reduced-fat butter |
Directions:
1. In a small bowl, combine the rhubarb, strawberries, sugar, 1 tablespoon rice flour and cinnamon. Transfer to a 3-cup baking dish coated with cooking spray.
2. In another bowl, combine the remaining rice flour, cornflakes, brown sugar and vanilla; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.
3. Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Cool for 15 minutes before serving. Yield: 4 servings.
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