(Vegetarian, Vegan, Dairy-free, Egg-free, and Refined Sugar-free)

I no longer eat white sugar. Not because it's "evil" but because it's empty calories. White sugar is the bimbo of the food world, pretty and sparkly, but no substance underneath. And do you think I miss this sweetie? Not for a nano-second! For this soulful old-fashioned dessert, I've replaced the "white" foods with whole foods, trading white sugar for agave nectar and date sugar, and white flour for whole grain spelt flour. The result is food that tastes better while providing greater nourishment and a more even-keeled energy source. The science behind this is simple: date sugar is nutrient dense and high in fiber, while agave nectar is low on the glycemic index--which means it doesn't produce glucose as quickly as white cane sugar, and therefore doesn't cause the surges in blood sugar that lead to sugar crashes. This month, give up white sugar, and in return, you'll get off that roller coaster to gain a greater sense of calm.

6 cups fresh rhubarb, cut into 1 inch pieces (frozen works too)
1 lb. fresh strawberries, sliced
3/4 cup light agave nectar
1 cup spelt flour (try Arrowhead Mills)
1 cup oats
3/4 cup date sugar (or maple sugar)
3/4 cup chilled vegetable shortening (try Spectrum)

Preheat oven to 375 degrees. Grease an 8 x 11 inch baking dish. Fill dish with rhubarb. Cover with sliced strawberries. Drizzle all over with agave nectar then set aside. Pulse in food processor, or cut together flour, oats, date sugar, and chilled vegetable shortening until mixture has the consistency of a coarse granola. Don't overdo it, you don't want a paste! I find it takes about 30 short pulses. Top fruit with crumble and bake about 40 minutes until fruit is bubbling up around the sides. Reduce heat to 350 degrees if top is browning too quickly. Serves 6.

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