Ingredients:
- 1 Qt Chopped Rhubarb, 1″ Pieces
- 2 C Strawberries, Quartered
- 2 Oranges, Zested
- 1 C Water
- 3 Tbsp Cornstarch
- 1/2 C Maple Syrup
- 2 Tbsp Balsamic Vinegar
- 1/2 C Brown Sugar
- 1 C Whole Wheat Flour
- 1 C Rolled Oats
- 1/2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 2 1/2 Tbsp Non-Dairy Milk
- 1/3 C Vegan Butter
Preparation:
Preheat oven to 350 degrees, and lightly grease an 8×8 pan. Stir together maple syrup, water, balsamic vinegar, cornstarch, and the zest of 1 orange in a saucepan over medium heat. Bring mixture to a boil, then turn heat to low and allow to simmer for 5 minutes. Mix the chopped rhubarb and strawberries into the liquid, and set aside. In a medium mixing bowl combine together the brown sugar, flour, oats, spices, and the rest of the zested orange. Using a fork to add in the margarine and non-dairy milk and incorporate until it has reached a crumble-like consistency. Press half of the crumble mixture into the lightly greased pan, and evenly spoon the filling over the crumble. Take the remaining crumble and sprinkle it on top of the filling. Bake for 20-30 minutes, or until crumble turns deep golden brown.
