1 ¼call-purpose gluten free flour suggestions in post
½teaspoonxanthan gum (omit if your flour blend contains this)
1teaspoonlemon zest, half a lemon
pinch of salt
Strawberry Rhubarb Filling
1quartstrawberries, hulled and chopped
1 ½cchopped rhubarb
½tablespoonlemon juice
¼ccornstarch
½cgranulated sugar
pinch of salt
dairy free ice cream So Delicious Vanilla Bean is GF and DF
Instructions
Preheat oven to 375° F.
Wash and dry strawberries and rhubarb. Hull and chop strawberries and chop rhubarb for recipe.
In a pie plate or 9 x 9-inch pan mix all filling ingredients. Let mixture stand for 10 minutes while you prepare the crumble.
In a medium bowl, melt butter. Add rest of crumble ingredients and mix well. It will form clumps. Spread the crumble topping evenly over the filling mixture with your fingers.
Place pie plate on large baking sheet in case filling bubbles over pie plate.
Bake for 35-40 minutes until filling is bubbling and the topping is golden brown in places.
Remove from oven and allow the crumble to sit for 15 minutes before serving with ice cream. The crumble filling will thicken as it rests.