Low Sodium Strawberry Rhubarb Crumble with Almond Oat Topping

Total time1 hr 10 min

Prep time15 min

Cook time45 min

Low Sodium Strawberry Rhubarb Crumble with Almond Oat Topping

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Ingredients

6 servings

For the filling

1 lb fresh strawberries, hulled and quartered
GPC Strawberries Clear Springs Strawberries Naturipe Farmed Fresh Strawberries Oppy's Ocean Spray Strawberries Dole Strawberries
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¾ lb rhubarb stalks, cut into ½-inch pieces (about 2 ½ cups)
3 tbsp maple syrup
1 tbsp arrowroot starch
1 tsp fresh ginger, finely grated

For the topping

1 cup old-fashioned rolled oats
½ cup almond flour
⅓ cup raw sliced almonds
3 tbsp maple syrup
3 tbsp coconut oil, melted
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, combine the strawberries, rhubarb, 3 tbsp maple syrup, arrowroot starch, and fresh ginger. Toss until the fruit is evenly coated and the arrowroot is fully dissolved with no dry pockets visible.

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