|Warm from the oven gluten-free crumble with quinoa flakes.|
We've been blessed with fecund weather here in West Hollywood. Love is in the air. House finches are singing. Mourning doves coo. Roses are unfolding their velvet petals. Jacaranda trees are bursting with violet-blue corollas. 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?