3 ½ cups fresh rhubarb, cut into 1-inch dice (about 4-5 stalks)
3 ½ cups fresh strawberries (approximately 1lb 10oz), hulled and halved
½ cup Grade A pure maple syrup or cane sugar
1 Tablespoon arrowroot powder
⅛ teaspoon ground ginger
the juice of half an orange, about 3 Tablespoons
Topping:
¾ cup muscovado sugar, coconut palm sugar or brown sugar
½ cup flour (whole wheat pastry or for GF a combo of GF oat flour and King Arthur Multipurpose GF Flour)
½ cup cornmeal (I like Bobs Red Mill medium grind)
¾ teaspoon ground cinnamon
pinch of ground nutmeg
½ teaspoon sea salt
8 Tablespoons cold unsalted butter or Earth Balance, cut into 1-inch pieces or cold unrefined coconut oil
½ cup old fashioned rolled oats (for GF, look for labeled GF oats)
½ cup chopped raw almonds or pecans (optional)
Instructions
Preheat an oven to 350 degrees.
Toss the fruit with syrup or sugar, arrowroot, ginger and orange juice. Transfer to an 8- or 9-inch baking dish or pie plate.
Add all topping ingredients in the bowl of a mixer fitted with the paddle attachment. This can also be done by hand with a pastry blender. Blend until the mixture is no longer dry and can hold together when a small amount is squeezed in your hand. Topping can also be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
Arrange topping over fruit to cover.
Place baking dish on a cookie sheet and bake for about 45-50 minutes or until bubbly and topping is golden brown.
*To double this, use ⅓ cup orange juice and bake in a 13 x 9 –inch baking dish for about an hour.
Recipe by Pamela Salzman at https://pamelasalzman.com/strawberry-rhubarb-cornmeal-crisp-recipe-no-refined-sugar-added/