Strawberry Rhubarb Crumble

INGREDIENTS

• butter for greasing skillet/pan (about 1 tablespoon)
• 3/4 cup / 3 oz / 85 g spelt flour
• 2/3 cup / 3 oz / 85 pine nuts, lightly toasted
• 1/2 cup / 1.5 oz / 45 g rolled oats
• 1/2 cup / 2 oz / 60 g natural cane sugar
• 1/2 teaspoon fine grain sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup / 2.5 oz / 75 g unsalted butter, melted
• 1 tablespoon cornstarch
• 1/2 cup / 2 oz / 60 g natural cane sugar (or Muscovado sugar)
• 1/2 lb. / 8 ounces / 225 g hulled medium strawberries, cut into quarters
• 12 ounces trimmed rhubarb, sliced into 3/4-inch pieces
• 1/4 cup / 60 ml port wine (optional)