I am in British Columbia right now and my most favourite fruits are in season. There is nothing like fresh picked strawberries and I have a farm up the road where they did their 1st ripe picking yesterday.  OMG…luscious, red, and with the most amazing flavour! Then combine them with beautiful red stocks of fresh rhubarb. A combination made in heaven! I was in the mood for a fruit crumble so I got to work in my kitchen.

INGREDIENTS FOR FILLING:

- 1 or 2 pints of fresh very ripe strawberries …about 1&1/2 cups

*if you can’t find fresh picked strawberries you can use the ones sold in the clam shell containers but be sure to smell the roses!  They need to smell like strawberries..and not like  potatoes! Core each strawberry. First remove the green stem and then core.
* see pic of a strawberry with my special corer. Of course your can always use a good paring knife if you don’t have a corer.

- 4 stocks of rhubarb…about 1&1/2 cups
* rhubarb is best when stocks are on the thinner side and are nice and red.

- 2-4 Tablespoons white or brown sugar or a sweetener of your choice.  I like my fruit to be fairly tart. If you want it sweeter, add more sweetener of your choice.

- 1/2 teaspoon thickener such as cornstarch, zanthan gum or Konjac …also called glucomannan.

INGREDIENTS for TOPPING:

• 1/2 - 1 cup chopped pecans
• 2 teaspoons coconut flour
• 4 teaspoons almond flour
• 1 Tablespoon sweetener of your choice or more. U can taste the topping before baking to see if it has enough sweet for U.
• 1/2 teaspoon cinnamon
• a dash of fresh grated nutmeg
• 2-3 Tablespoons butter… I use cultured unsalted butter…it tastes just like the unsalted butter I use in Sayulita .
• a dash of salt if using your butter unsalted.

PREPARATION:

1. Core the strawberries and slice the bigger ones in half.
2. Slice the rhubarb into smallish pieces.
3. Mix fruits with the sweetener and place into a pretty baking dish.  See above pic.
4. Combine all the topping ingredients and cut in the butter.
*I found it easiest to use my fingers to combine butter with all the other ingredients.
5. Sprinkle over fruit mixture and then
6. Bake at 350 degrees for 20-30 minutes.
7. Serve warm with whipping cream, whipped or not. I personally love this with unwhipped cream. Or you can serve with a good vanilla icecream. My husband likes the Icecream, and I like the whipping cream.

I am certain that you will enjoy this crumble as much as we did.
Tangy, sweet , crunchy and creamy. Oh so delicious and as I said earlier…a match made in heaven!

If you have any questions or comments you can reach me through my web page Live Love &  Eat in Sayulita. I do love hearing from you.

Written by Karina Shecter