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Transfer filling to your prepared baking dish.
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Strawberry Rhubarb Crisp
The sweetness of ripe strawberries combined with tangy tart rhubarb is just the perfect combo and so very welcome this time of year while they’re in season and flavors are bright.
Our rhubarb patch overflows with an abundance of rhubarb by mid-summer and I love to harvest it while it’s young and fresh.
You’ll notice fresh rhubarb on the shelves at your grocers and farmers markets early springtime throughout mid summer.
Throwing this quick Strawberry Rhubarb Crisp together is one of the most delicious and relatively simple ways to enjoy rhubarb.
Offer to bring this dessert at your next party or cookout and you’ll receive compliments and lots of appreciation!
8 servings
Ingredients:
Filling:
-
1 lb fresh rhubarb, sliced into 1-inch pieces
-
1 lb fresh strawberries, hulled and sliced
-
1/4 cup freshly squeezed orange juice
-
2 tsps pure vanilla extract
-
1/4 cup GF flour or Arrowroot powder
-
1/2 cup raw honey or pure maple syrup
Crumb Topping:
-
1 cup almond flour
-
1/2 cup old-fashioned rolled oats
-
1/3 cup finely chopped walnuts
-
2 Tbsps fresh orange zest
-
a pinch of sea salt
-
1 tsp vanilla extract
-
1/4 cup raw honey or pure maple syrup
-
2 Tbsps melted organic unrefined coconut oil, or melted grass-fed butter
To serve: a dollop of frozen yogurt, coconut yogurt, whipped coconut cream, or pure vanilla bean ice cream
Instructions:
Preheat your oven to 350 degrees f.
Grease very lightly a round 10-inch diameter baking dish. You can use a light mist of olive oil cooking spray, or a light coating of grass-fed butter or coconut oil.
In a large bowl, combine all of your ingredients for the filling.
Transfer filling to your prepared baking dish.
Bake in the preheated oven for 15 minutes.
In a second bowl, add all of your crumb topping ingredients and stir really well to combine.
Carefully remove your baking dish from the oven and crumble this crumb topping mixture evenly over the top of your rhubarb-strawberry mixture.
Return to the oven and continue to bake at 350 degrees f for 15-20 minutes or just until nicely golden-brown and crisp on top.
Serve your hot strawberry rhubarb crisp with a dollop of frozen frozen yogurt or ice cream of your choice and enjoy!
â¤ï¸Rachel
Ingredients
- Filling:
- 1 lb fresh rhubarb, sliced into 1-inch pieces
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup freshly squeezed orange juice
- 2 tsps pure vanilla extract
- 1/4 cup GF flour or Arrowroot powder
- 1/2 cup raw honey or pure maple syrup
- Crumb Topping:
- 1 cup almond flour
- 1/2 cup old-fashioned rolled oats
- 1/3 cup finely chopped walnuts
- 2 Tbsps fresh orange zest
- a pinch of sea salt
- 1 tsp vanilla extract
- 1/4 cup raw honey or pure maple syrup
- 2 Tbsps melted organic unrefined coconut oil, or melted grass-fed butter
- To serve: a dollop of frozen yogurt, coconut yogurt, whipped coconut cream, or pure vanilla bean ice cream
Instructions
- Preheat your oven to 350 degrees f.
- Grease very lightly a round 10-inch diameter baking dish. You can use a light mist of olive oil cooking spray, or a light coating of grass-fed butter or coconut oil.
- In a large bowl, combine all of your ingredients for the filling.
- Transfer filling to your prepared baking dish.
- Bake in the preheated oven for 15 minutes.
- In a second bowl, add all of your crumb topping ingredients and stir really well to combine.
- Carefully remove your baking dish from the oven and crumble this crumb topping mixture evenly over the top of your rhubarb-strawberry mixture.
- Return to the oven and continue to bake at 350 degrees f for 15-20 minutes or just until nicely golden-brown and crisp on top.
- Serve your hot strawberry rhubarb crisp with a dollop of frozen frozen yogurt or ice cream of your choice and enjoy!
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