4 cups organic strawberries, hulled and quartered (about 2 pints)
4 cups organic rhubarb, stalks only, about 3/4 inches wide, cut into 3/4 inch pieces
2/3 cup organic sugar (evaporated cane juice)
1/4 cup 807]cornstarch
1 teaspoon lemon zest, freshly grated
1 teaspoon lemon juice, freshly squeezed
3/4 cup organic all-purpose flour
3/4 cup organic rolled oats
1 cup chopped pecans
2/3 cup packed organic light brown sugar
1 1/2 teaspoons ground cinnamon
pinch of sea salt
6 tablespoons soy margarine cut into pieces (I like Earth Balance Buttery Sticks)
Preheat oven to 375 degrees. Grease a 9x11”glass or ceramic baking pan with a little soy butter and set aside.
In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice and lemon zest. Pour filling ingredients into the prepared pan.
To make topping, in a medium bowl, mix together flour, oats, pecans, brown sugar, cinnamon and salt. Add the pieces of soy butter and mix together with your fingers until the topping resembles coarse crumbs.
Pour the crumb mixture evenly over the top of the strawberry rhubarb mixture.
Bake for 40 minutes or until filling is bubbly and the topping is golden brown.
Serve in martini or wine glasses topped with a scoop of vanilla soy ice cream (I like Soy Dream). If you want to be extra fancy, garnish with a sprig of fresh mint!
Variation I: [br] To make Individual Strawberry Rhubarb Pecan Crumbles, spoon filling into individual ramekins and top with crumble topping. Bake and serve topped with soy ice cream.
Variation II:[br] To make Mixed Berry Walnut Crumble, substitute blueberries and, blackberries for rhubarb and reduce sugar in filling to ½ cup.
Recipe by Emily A. Barth Webber, April 2005.