I am counting the days until the organic blueberry farm opens; however, I am not going to let that overlook strawberry season! The other day while I was at Martin’s, I noticed their organic strawberries were 2/$5! That’s an amazing price and that’s when you stock up. I had some rhubarb in the freezer from a while back when I was feeling adventurous and never really did anything with it. You see strawberries and rhubarb together all the time, so I decided to take my blueberry cobbler recipe and make it strawberry rhubarb. You really can’t go wrong with any fruit in this situation and what an awesome way to enjoy seasonal, fresh produce!
Strawberry Rhubarb Crumble
- 3 cups of strawberries and rhubarb chunks (or enough to cover the bottom of your cast iron skillet)
- 1/4 cup pure maple syrup
- zest of 1 lemon
- juice of 1 lemon
- 2 Tbsp arrowroot powder
- 1 1/2 cups almond flour
- 1/4 cup butter
- 3/4 Tbsp cinnamon
Note: I thawed and drained my frozen rhubarb.
Preheat oven to 350 degrees F. In a cast iron skillet, fill the bottom of the pan with fruit. Depending on the skillet, you may have to use 4 cups. Just make sure you fill the bottom. Pour in the maple syrup, lemon zest, lemon juice, and a pinch of salt. Fold in the arrowroot powder until you can’t see white anymore. (This thickens the sauce that the berries make as it cools….so good). In a bowl, use a fork to crumble together the almond flour, cinnamon, and butter. Sprinkle over the top of the berries, drizzle the top with maple syrup and put in the oven for 30 mins. Turn the oven to low broil and cook another 3 minutes or until the top of the almond flour starts to brown. Watch it carefully! No one wants burnt cobbler! Get it out, let it cool.