8 May, 2016
Healthy Energizing Strawberry Rhubarb Crumble
[blue_heading] Healthy Energizing Strawberry Rhubarb Crumble $1.08 per serving [/blue_heading]
Desserts be damned!
(Did you read deserts and not desserts first? Ha Ha Ha)
I know that was a little strong, but people who say that eating healthier foods is boring and no fun needs to get more creative.
This is an extremely HIGH quality Strawberry Rhubarb Crumble recipe made in a small cast iron skillet (ya know it’s more manly that way right?!).
As Spring has sprung here in the Midwest so has rhubarb. If you enjoy the lip smacking sour flavor that is fresh rhubarb than by all means give this a go.
Although this recipe may look laborious, I assure you all that is NOT! It literally can be made with a skillet and two bowls (plus miscellaneous utensils of course).
I tried and failed finding arrowroot powder when I was shopping for this recipe but that is the preferred option if you can locate the non-illegal powder hipster stuff(jk). This is “paleo friendly” whatever that means?! Would it be more authentic paleo if I grunted more while carrying a club to finish off my Wooly Mammoth that will eventually be my dinner. CAVE DINNER anyone? lol. I’ll try to work on that meanwhile. . . stay cheap and mindful fellow readers -Cheapstir.
- 2 cups chopped rhubarb $0.00
- 2 cups chopped strawberries $2.48
- zest from an orange $0.68
- 1 tsp lemon juice (fresh is best) $0.50
- pinch salt $0.02
- 2 tbs corn starch (arrowroot powder) $0.08
- 1/2 cup chopped pecans $1.64
- 3/4 cup almond flour $1.50
- 2 tbs coconut flour $0.30
- 1 tsp cinnamon $0.02
- 1/4 tsp salt $0.01
- 1/4 cup Honey $0.55
- 4 tbs coconut oil $0.89
- *Preheat oven to 350°. Wash and chop the strawberries and rhubarb.
- Place chopped bits into a a bowl and set aside.
- Zest 1 orange (or zest one lemon).
- To the bowl add orange zest, lemon juice, honey, salt, and add in the cornstarch (arrowroot powder).
- Ah!. . . Progress is a beautiful thing.
- Mix everything in the bowl well until cornstarch is no longer visible. *Now, it's crumble time. . .
- . . . pecans. . .
- . . . 3/4 cup almond flour. . .
- . . . 2 T coconut flour. . . *T= tablespoon
- . . . 1 t Cinnmaon. . . *t=teaspoon
- . . . 1/4 cup honey & a bit of salt.
- To mix into a crumble use a hand mixer or better yet, use the best tools in the kitchen; YOUR HANDS!
- Grease your skillet before adding the filling of strawberries & rhubarb as the first layer.
- Dish out the crumble on top of the filling and smooth it out if you wish.
- Place the skillet into the preheated oven and cook for 30 minutes. Check in on the progress about halfway through to make sure the filling isn't overflowing yet.
- When the crumble is lightly browned and the filling is bubbling up that's a good indication it is done. Let the skillet cool for a few moments on the stove top or counter before serving.
- There is so much color in this recipe and the taste is great.
- A few guilty pleasure shots.
- This goes extremely well with a scoop of ice cream or for my preference some Greek yogurt topped with Cinnamon.
- Hey, who says desserts have to be unnecessary calories? This is full of high quality nutrients that will give you energy for the whole day. I hope you enjoyed this recipe, enjoy!
- * Here are some of the ingredients that I used for this recipe. Note that I couldn't find "arrowroot powder" when I was at the store so I used cornstarch instead.
