Vanilla Bean Strawberry-Rhubarb Crumble
Prep Time: 35 minutes
Cook Time: 110 minutes
Lagostina Heritage Lasagnera Strawberry-Rhubarb Filling:
3 lb (1.5 kg) rhubarb, cut into 1-inch (2.5 cm) pieces
1 cup (250 mL) coconut sugar, divided
2 vanilla beans, split and scraped
3 lb (1.5 kg) strawberries, hulled and halved
1/2 cup (125 mL) cornstarch
2 tbsp (30 mL) each orange and lemon juice
2 cups (500 mL) large flake oats
1 cup (250 mL) chopped hazelnuts
1 cup (250 mL) coconut sugar
1/2 cup (125 mL) coconut flour
1/2 tsp (2 mL) salt
1 cup (250 mL) butter, cubed
1/2 cup (125 mL) coconut oil
1 cup +P21(250 mL) mascarpone cheese
1/2 cup (125 mL) coconut sugar
1 vanilla bean, split and scraped
1 cup (250 mL) whipping cream
Strawberry-Rhubarb Filling: In large skillet set over medium heat, combine rhubarb, 1/2 cup (125 mL) coconut sugar, scraped vanilla beans and seeds; bring to simmer. Cook for 2 to 3 minutes.
Toss together strawberries, cornstarch and remaining sugar; stir into skillet along with orange and lemon juice. Bring to quick boil; discard vanilla beans. Scrape into lightly greased Lagostina Heritage Lasagnera.
Hazelnut Crumble: Preheat oven to 350°F (180°C). Toss together oats, hazelnuts, coconut sugar, coconut flour and salt. Using two knives or fingertips, cut in butter and coconut oil until mixture forms large crumbly pieces. Sprinkle over fruit mixture in even layer. Bake for about 1 hour or until filling is bubbling around edges and topping is golden brown. Let stand for 20 minutes.
Whipped Mascarpone: In large bowl, beat together mascarpone, sugar and vanilla bean seeds until smooth. In separate bowl, beat whipping cream until stiff peaks form. Stir half of the whipped cream into mascarpone mixture; gently fold in remaining whipped cream (can be prepared and refrigerated for up to 2 hours). Dollop over each serving of warm crumble.
Tip: Crumble can be prepared up to 1 day in advance; warm in 250°F (120°C) oven for 30 minutes or until heated through before serving with dollop of whipped mascarpone.