Gluten-Free Strawberry Rhubarb Crumble

A low-fat, gluten-free recipe from Dr. Kara Burkhart, ND, L.Ac
of Salud Integrative Medicine

Low sugar & gluten-free

Fruit layer:

• 2 large containers strawberries, cut in half
• 3 rhubarb stalks (magenta celery), sliced into 1/4 inch pieces
• 1 apple peeled and cubed
• 1/2 pint blueberries
• 1 medium size orange
• 1/2 teaspoon orange zest or chopped peel of the orange

• 1/2 stick butter
• 1 1/2 cups almond flour
• 3/4 cup oats (gluten-free)
• 1/2 cup maple syrup
• 2 pinches of salt

1. Add strawberries, apples, blueberries, rhubarb to a baking dish
2. Squeeze the juice from the orange over the fruit and add zest evenly to the fruit mixture
3. Use a teaspoon to place crumble evenly over the fruit mixture
4. Cook for 20 minutes at 350 degrees or until the crisp is darker brown