Crumbly rhubarb goodness

Mmmm. rhubarb. Not so delicious when raw. Terribly delicious when made into this dessert.

OK, so apparently I’m on a recipe kick this week, because I also gave this one a shot.

Knowing that Husband and I are huge fans, my in-laws were generous with their rhubarb distribution this year. Our freezer has been holding 9 pounds of it for the past three months. What better opportunity to experiment with different rhubarb crunches, crisps and crumbles?

This recipe is also from Clean Eating magazine. What can I say? I like the magazine and appreciate its healthy-eating principles. This particular dessert is a combination of sweet and tart. The sweetness is more from the strawberries than sugar, which is a good thing.

Here’s the recipe. Continue reading below it for some modifications.

Sweet-Sour Crumbly Dessert*
(8 servings)

2 stalks rhubarb, sliced (2 cups)
18-21 medium strawberries, sliced (3 cups)
1 tsp. cinnamon, ground
3 Tbsp. organic evaporated cane juice
Juice ½ lemon
3 Tbsp. spelt flour

1 cup old-fashioned rolled oats
¼ cup Sucanat (natural cane sugar)
¼ cup coconut oil
2 Tbsp. spelt flour
2 tsp. flaxseed, ground
1 tsp. cinnamon, ground

Preheat oven to 350 F. In an 8 x 8-inch baking pan, combine rhubarb, strawberries, 1 tsp. cinnamon, evaporated cane juice and lemon juice. Sprinkle with 3 Tbsp. flour and gently toss to coat. Prepare topping: In a medium bowl, add all topping ingredients. Using your hands, mix until well combined (will be very crumbly). Spread over fruit mixture in baking pan. Place pan in oven and bake for 25 to 35 minutes, until topping is golden brown. Serve warm or at room temperature.

Now for some modifications.

I haven’t found organic evaporated cane juice anywhere. Either I live in a small area or can’t navigate a grocery store properly. Or, maybe it’s just hard to find. Anyway, I replaced it with an equal amount of Sucanat. What’s Sucanat? It’s non-refined (natural) cane sugar. It’s not a processed sugar, which means it ranks higher on the nutritional scale, as it contains a smaller amount of sucrose than white sugar. It’s typically available wherever you find sugar.

Never used coconut oil before? Me either. Here’s your chance. I found a 31.5 oz. container of it at Meijer (in the U.S.) for $4.99. That’s a steal compared to the prices I’ve seen around here. I suspect you could probably swap it out for equal parts canola oil. Or vegetable oil. I’ve read mixed reviews on coconut oil. Some applaud it. Some caution its use. I’m leaning toward the latter, but taking the “all things in moderation” approach.

And, spelt flour? Spelt is kinda like wheat. With a tougher husk. It has a nuttier and slightly sweeter flavour than whole-wheat flour. And, it contains more protein. Bonus!

So, why make this recipe if I ended up switching up some of the ingredients? Because it’s delicious. And, that’s the point of baking. To create something you like eating. Plus, I’m a fan of trial and error.

Try it, and let me know what you think.

*Recipe taken from the May/June 2010 Clean Eating magazine, pg. 98.

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