Strawberry Rhubarb Crumble Recipe from: Indra McMorran, Armstrong, BC

Filling:

4 cups chopped rhubarb
4 cups whole strawberries
1/3 cup palm sugar or whole brown sugar
1 1/2 tbsp corn starch
Pinch of salt

Topping:

3/4 cup rolled oats
1/2 cup whole wheat flour
1/3 cup palm sugar or whole brown sugar
1/3 cup sliced almonds
1/3 cup Rancho Anniversary Nut Mix, you can also use whichever nuts you enjoy!
1/2 tsp salt
1/4 cup coconut oil or butter

Preheat your oven to 375F.

For the filling, mix together all the ingredients and place in a 9×9 baking dish.

For the topping, coarsely chop Rancho Vignola’s nut mix and combine all the remaining ingredients well.

Pour the topping onto the strawberry rhubarb mixture and spread out evenly. Bake for 30 – 40 minutes until the topping is golden brown and the mixture is bubbling though at the edges.

Remove from the oven and let sit for 5 – 10 minutes before serving.

• Whole Brown Sugar – ORGANIC
• Coconut Palm Sugar – ORGANIC
• Almonds – Raw, Sliced – ORGANIC
• Almonds – Raw, Sliced
• Rancho’s Anniversary Nut Mix, Raw – ORGANIC