Strawberry Rhubarb Crisp
This naturally sweetened, gluten-free version of Strawberry Rhubarb Crisp is 100% real food while being 100% flavour-full. It tastes delicious on its own, or top it with a little dollop of vanilla ice cream or coconut cream for a little extra indulgence.
Strawberry Rhubarb Crisp is was absolute classic summer recipe in my house as a child. I can still vividly remember going strawberry picking with my mom in the summer (probably more eating than picking), and our neighbor giving us fresh rhubarb stalks from his garden. My mom would spend hours in the kitchen on a summer day, cleaning and cutting berries to turn them into delicious batches of strawberry jam and delicious Strawberry Rhubarb Crisps. Although I am a nutritionist, I am not against desserts. I think there is a time and a place for them, and they should most certainly be enjoyed and indulged it! I want to eat real whole food, but that doesn’t mean that eating well is always squeaky clean and boring.
To keep this recipe whole food based, I opted to naturally sweeten the filling with a little honey and created a gluten-free crisp using gluten-free oats and a mixture of nuts. Although oats are inherently gluten-free, the cross-contamination in production and factories cause gluten to be a concern. So if you need to keep the recipe strictly gluten-free, opt for organic certified gluten-free oats.
This Strawberry Rhubarb Crisp is the ultimate summer treat; fresh berries, topped with a crispy crust and a big dollop of ice cream is what summer nights are made for.
Red’s Strawberry Rhubarb Crisp
This recipe can be made with frozen fruit but fresh truly works better, giving it better flavour and texture. The crisp can be eaten on it own, but it tastes best paired with a big dollop of ice cream, especially a local version like Pascale’s Ice Cream.
- 2 cups strawberries, diced
- 2 cups rhubarb, chopped
- 1 tsp. vanilla extract
- ¼ cup honey
- 1 tbsp. lemon juice
- 1 ½ tbsp. arrowroot powder
- Pinch sea salt
- 1 cup rolled oats
- ½ cup almond meal
- ½ cup walnuts or pecans, chopped
- ½ tsp. cinnamon
- ¼ cup honey
- 4 tbsp. butter or coconut oil (plus more for greasing)
- Preheat the oven to 350°F.
- In a large bowl, combine the chopped strawberries, rhubarb, vanilla, honey, lemon juice, arrowroot powder and sea salt.
- Toss together to ensure all of the fruit is well coated.
- In a separate bowl, combine the rolled oats, almond meal, walnuts and cinnamon. Stir well to combine.
- Slowly drizzle in the honey to the oat mixture, stirring to combine. Cut in the butter or coconut oil with your fingers until crumbs begin to form.
- Grease an ovenproof baking dish (8×8 or similar) with ½ tbsp. butter or coconut oil.
- Spoon in the fruit filling, spreading it out evenly, and cover the fruit with the oat mixture evenly over the top.
- Bake for 30-35 minutes or until the fruit begins to bubble and the top is golden brown.
- Allow to cool for about 5 minutes before serving.