Strawberry-Rhubarb Crumble

It's so exciting to see some fresh, local produce at the market. Last week I picked up some rhubarb and was inspired to make a healthier strawberry-rhubarb crumble. This is the perfect summer dessert and so easy to make. It also helps that your house will smell like sweet, coconutty, deliciousness. 

Strawberry-Rhubarb Crumble

Filling:

-1 bunch rhubarb

-1 large package of strawberries

-maple syrup

-1 tablespoon coconut flour

-1 tablespoon ginger marmalade

Topping:

-3/4 cup of oats (not instant)

-1/2 cup of coconut flour

-1/3 cup of coconut oil (melted)

-sea salt

-1/4 cup sucanat (sugar) 

-tsp of cinnamon 

1) Chop off the ends of the rhubarb and cut into 1-inch pieces. Clean strawberries and cut into slices. Pour a tablespoon or two of maple syrup over the fruit. Sprinkle with about a tablespoon of coconut flour (or cornstarch). Add 1-2 Tablespoons of ginger marmalade and mix together well. Pour the mixture into an oiled baking dish. 

2) Mix together oats, coconut flour, melted coconut oil, a sprinkle of sea salt, sucanat and cinnamon. Sprinkle evenly over the fruit. Bake in a 375 degree oven for 40 minutes or until bubbly and browned on the top. Enjoy!