1 1/4 cups sugar
3 tablespoons of potato starch
2 lbs strawberries (4 pints), trimmed and halved (6 cups)
1 1/2 lbs rhubarb stalks, cut crosswise into 1/2 inch slices (4 cups)
2 teaspoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1 1/2 cups flour
1/2 cup brown sugar
1/4 cup white sugar
Pinch of salt
1 teaspoon cinnamon
1 tablespoon grated orange zest
8 ounces butter, brought to room temperature
1/2 cup of walnuts or a nut of your choice
Preheat oven to 425°
Stir together sugar and potato starch. Gently toss with strawberries, rhubarb, lemon juice, and zest. Transfer mixture to an ungreased shallow 3-quart (13 - by 9 - by 2- inch) baking dish.
Prepare streusel and bake:
Combine flour, sugars, salt cinnamon and zest. Work butter into mixture with your fingers until combined into a crumbly mixture. Add nuts, stir to combine.
Spoon topping over compote. Bake on a sheet pan (to catch the juices) until top is browned and filling is bubbly, about 30-45 minutes. Cool to warm on rack before serving. This can also be served with vanilla bean ice cream.
Note: Because you follow an organic lifestyle, OrganicAuthority. com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and minimize your risk of exposure to pesticides, chemicals and preservatives.
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