Rhubarb Crumble with Strawberries & Ginger

“Mother nature is part wonder, part magic, and part science,” says Mairlyn Smith, author of 2020 Shortlisted cookbook, Peace, Love and Fibre: Over 100 Fibre-Rich Recipes for the Whole Family. “She’s unpredictable and altogether her own boss, which makes for an interesting combo. Depending on her weather whim, local rhubarb and strawberries are either available at the same time, or they just aren’t. I’ve learned that she can’t be trusted, so I’ve got my bases covered when it comes to this recipe: when the rhubarb comes up, I freeze enough to make this dessert so I’m ready when the local strawberries hit the market.”

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Rhubarb Crumble with Strawberries & Ginger

Course Dessert

Author Mairlyn Smith, author of 2020 Shortlisted cookbook, Peace, Love and Fibre: Over 100 Fibre-Rich Recipes for the Whole Family.

Ingredients

CRISP

• 5 cups chopped rhubarb cut in 1-inch pieces
• 3 cups strawberries rinsed, tops removed, and halved
• ¼ cup liquid honey
• 1 Tbsp minute tapioca
• 1 tsp grated fresh ginger

TOPPING

• 1 cup large oat flakes
• ⅓ cup whole grain barley flour or whole grain oat flour
• ½ cup oat bran
• ¼ cup natural wheat germ
• 2 Tbsp flaxseed meal
• ½ cup packed dark brown sugar
• ¼ cup + 2 Tbsp finely diced dried candied ginger
• 1 Tbsp ground cinnamon
• ½ cup canola oil

Instructions

• Place a rack in the middle of the oven and preheat the oven to 350°F. Line an 8 × 11-inch glass or ceramic casserole dish with wet parchment paper (see page 15). Set aside.
• Make the crisp. In a large bowl, mix together the rhubarb, strawberries, honey, tapioca, and ginger. Transfer to the prepared dish.
• Make the topping. In a medium bowl, stir together the oat flakes, flour, oat bran, wheat germ, flaxseed meal, brown sugar, candied ginger, and cinnamon. Add the oil and mix with a fork until well combined. The mixture should look wet. Spread the topping evenly over the rhubarb and strawberries.
• Bake for 45 to 50 minutes, until the topping is golden brown and the rhubarb is soft. Let sit for at least 30 minutes before serving. Serve warm or cold. This will keep for up to 2 days in the fridge.

Notes

NOTE: Honey should never be given to a child under the age of 12 months. According to Health Canada, “Infant botulism is caused by Clostridium botulinum spores, which are sometimes found in both pasteurized and unpasteurized honey. When an infant ingests honey, bacteria from these spores can grow and produce toxins that could lead to paralysis.”

Excerpted from Peace, Love and Fibre: Over 100 Fibre-Rich Recipes for the Whole Family by Mairlyn Smith. Copyright © 2019 Mairlyn Smith. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Photography by Mike McColl

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