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| Warm from the oven gluten-free crumble with quinoa flakes. |
I've been a tad under the weather this week with a mysterious IBS attack (though I think I've uncovered the culprit- chicory also known as inulin, my nemesis) so I am mustering just enough energy to reprise one of my favorite springtime recipes. A fabulous strawberry rhubarb crisp-crumble with a secret ingredient. For you. With love.
We've been blessed with fecund weather here in Southern California. Love is in the air. House finches are singing. Mourning doves coo. Roses are unfolding their velvet petals. Jacaranda trees are budding violet-blue. In other words, picnic perfect.
I've been messing around with crisp and crumble dessert recipes this week, intent on creating an easy summertime dessert for backyard get-togethers and grill side dining. So although I have featured a strawberry rhubarb crisp in the past (kissed with a hint of balsamic vinegar) I decided to play around with an alternative topping to the classic pairing of tart rhubarb and sweet ripe strawberries. And I grabbed a secret ingredient from my pantry.
Can you guess what it is?
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