Thursday, May 27, 2010

Strawberry-Rhubarb Crumble with Oatmeal Almond Topping

Serve with ice cream, frozen yogurt or soy ice cream for delightful family memories. Your kids will thank you!

Rhubarb Filling
2 lb. rhubarb, cut into 1/2-inch pieces, or 2 16-oz pkgs. frozen rhubarb
1/2 cup fresh strawberries
1/2 cup sugar
1 Tbs. cornstarch
1/2 tsp. vanilla extract

Oatmeal Topping
1/3 cup rolled oats
1/3 cup cornmeal
1/3 cup sugar
1/3 cup Sliced Almonds
2 Tbs. canola oil
1/2 tsp. minced fresh ginger

1.Preheat oven to 400F. Coat 9x13-inch baking dish with cooking spray.

2.To make Rhubarb Filling: Toss together all ingredients in glass or other nonreactive bowl. Let stand 15 minutes to release juices.

3.To make Oatmeal Topping: Place all ingredients in bowl of food processor and pulse until mixture is chunky and begins to hold together.

4.Spoon rhubarb mixture into prepared baking dish with slotted spoon, leaving any liquid in bowl. Discard liquid. Top with oatmeal mixture. Bake 35 to 40 minutes, until top is lightly browned. Cool on rack 10 minutes before serving.

Recipe is adapted from one of my favorite magazines, Vegetarian Times Issue: March 1, 2007 p.73

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