Strawberry Rhubarb Crumble with Skyr
I absolutely love this gluten free take on my mom's Rhubarb Crumble!
Ingredients
Instructions
Preheat oven to 350°F. Grease a 9×11 inch pan (or 8×11 inch) well with 2 teaspoons of butter.
In a small, dry skillet cook pecans over low heat, stirring occasionally, so they don’t burn, until they are fragrant and lightly toasted, about 8 minutes. Remove from pan, coarsely chop and set aside.
In a small saucepan, melt the rest of the butter (1 stick) over low heat and set aside.
In a medium bowl, mix together the fruit, sugar, lemon zest and cornstarch. Add the lemon juice and stir gently to combine. Pour into the buttered baking dish.
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