Ingredients Filling: 3 cups of strawberries, halved
1½ cups chopped rhubarb
¼ cup caster sugar
1 tsp vanilla essence
½ tsp ground cinnamon
1 cup almond meal
4 tbsp gluten free plain flour
60g dairy free spread
3 tbsp brown sugar
½ cup desiccated coconut
1 tsp maple syrup
Pinch of cooking salt
Preheat oven to 180ºC.
Put strawberries and chopped rhubarb in a saucepan, add caster sugar, vanilla and cinnamon.
Heat gently for 5 minutes or until fruit is soft.
Pour into a medium rectangular baking dish. I used a 38cm x 25cm glass baking dish.
Put all crumble ingredients into food processor and mix or pulse until the mixture resembles chunky crumbs.
Sprinkle the crumble mixture over the fruit.
Place in the oven and bake for approximately 35 minutes or until golden brown.
Serve and enjoy!