Strawberry-Rhubarb Crisp


Strawberry-Rhubarb Crisp

Lately I've been getting some great rhubarb from my farm share. But I was surprised when my farmer said many people don't take the rhubarb because they don't know what to do with it!

So I had to share this super simple dessert recipe that is PERFECT for a late spring gathering. It takes just minutes to put together and smells heavenly while baking.

It's called Strawberry-Rhubarb Crisp

Sweet warm fruit covered in a crispy, nutty topping.

What more can we ask for?

Fruit crisps are perfect fuss-free dessert for a party or a potluck. They also make a nice dessert to have on hand during the week for a sweet treat -- without overloading on sugar.

We start with the fruit layer of strawberries and rhubarb mixed with chia seeds, a little maple syrup and vanilla extract. The chia seeds take the place of the more traditional cornstarch or flour as they absorb the fruits' juices and help thicken things up nicely. (While adding some protein!)

And strawberries and rhubarb taste as great together as they look!

Strawberry-Rhubarb Crisp Filling

A little like Christmas in June, perhaps? ;)

Then we create our topping by combining oats, oat flour (which keeps this gluten-free), chopped pecans, cardamom, Sucanat or coconut sugar, vegan butter and a dash of salt.

Sprinkle that over top of the fruit and bake. That's it!

Baked Strawberry-Rhubarb Crisp

So if you want my advice: TAKE THE RHUBARB.

Just please leave some for the rest of us. :)

And if you're getting it at the farmers' market or the grocery store, don't forget to pay for it before taking it home.

When you get to sit down with a bowl like this, I think you'll be glad you did.

Strawberry-Rhubarb Crisp

Strawberry-Rhubarb Crisp

Serves 8

Filling:

3 C rhubarb, cut into ¼” slices

3 C halved strawberries (quarter if large)

¼ C maple syrup

2 TB chia seeds

1 tsp vanilla extract

Topping:

¾ C rolled oats

¾ C oat flour (can sub spelt or whole wheat pastry flour if not gluten-free)

¼ C chopped raw pecans

¼ C Sucanut or coconut sugar

¼ C vegan butter (I like Earth Balance), cold and diced

½ tsp cardamom

1/8 tsp sea salt

Preheat the oven to 350 degrees.

In a 9x9” pan, combine the filling ingredients and mix to coat the fruit with the maple syrup and chai seeds. Set aside.

In a medium-sized bowl, combine the topping ingredients and then use your hands to work the vegan butter through the rest of the ingredients until no large pieces remain. When you squeeze a handful of the topping it should stay clumped together (as if it were damp sand).

Sprinkle the topping over the fruit and bake for 45 minutes.

Allow to cool 5-10 minutes before serving. If making in advance, the crisp can be reheated before serving. Serve alone or topped with your favorite non-dairy ice cream.


Hi there! 
I’m Jennifer Haubrich, wife, mother, certified natural food chef & health coach (AADP).

 

I help smart families re-chart their path to create a delicious, healthy lifestyle by including more plant-based foods in their diet.

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