Lightened up Strawberry Rhubarb Crumble
"This is a lighter version of something I found on the 'zaar. I adapted it to be gluten free as well."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
2
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
- Preheat oven to 350 degrees F. Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set aside.
- 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.
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>
