It's that wonderful time of year when we start to see rhubarb at the market and on grocery store shelves. Rhubarb is a delightful, tangy vegetable that is very high in many beneficial nutrients like vitamin K, C, calcium, potassium, magnesium and manganese. It's also high in fibre and low in carbs, making it a great option for anyone watching their sugar levels.
This crisp is gluten free and can be made vegan if that's your thing...I'll provide substitutes as we go.
Trim about 4 - 6 rhubarb stalks (be sure to remove those leaves) and dice.
Place 4 cups of diced rhubarb into a medium mixing bowl.
Add 2 cups of sliced strawberries, 2 tbsp raw honey (or maple syrup), 1 tbsp of arrowroot starch, juice from one lemon, a pinch of sea salt and 1 tsp of vanilla. Mix well and set aside.
In a food processor, combine 1 cup of brown rice flour, 1 cup of oats, 1 cup of raw walnuts and a pinch of sea salt. Process until the walnuts are ground and the flours are well combined. Pulse in 6 tbsp of butter or coconut oil, 2 tbsp maple syrup and a splash of vanilla.
Spread the rhubarb/strawberry mix into an un-greased 8x8 square baking dish.
Pick the crumble up with your hands and squeeze. It should come together into a doughy ball. Give it a little squeeze as you spread the crumble over top, this will give your topping a bit of oomph and texture.
Like so! Create an even layer, covering the fruit completely.
Bake at 350F for about 40 - 45 minutes, until the top is golden and the filling is bubbly.
Try not to eat the entire thing yourself, like I just did.
This crisp makes a delightful, summery dessert, a lovely afternoon snack or a quick morning bite.
Delicious!
Strawberry Rhubarb Crisp
Filling
- 4 cups diced rhubarb
- 2 cups sliced strawberries (frozen or fresh)
- 2 tbsp raw honey
- 1 tbsp arrowroot starch
- 1/2 tsp sea salt
- juice from 1 lemon
Crust
- 1 cup brown rice flour
- 1 cup oats (large flake or quick, both are fine)
- 1 cup raw walnuts
- 1/2 - 1 tsp sea salt (use the lesser amount if you're using salted butter)
- 6 tbsp salted butter or coconut oil
- 2 tbsp pure maple syrup
- 1 tsp vanilla
- Combine the filling ingredients in a medium sized mixing bowl (if you go with raw honey, it's OK if it doesn't completely mix, it'll relax a bit when it's in the oven). Set aside.
- In a food processor, combine the brown rice flour, oats, walnuts and salt and process until well combined and crumbly (like a grainy flour).
- Pulse in the butter or coconut oil.
- Pulse in the maple syrup and vanilla. Process until combined. About 15 seconds. It should form into a little ball when you squeeze it with your hands.
- Spread the filling into an un-greased 8x8 square baking dish
- Top with the crust, squeezing a little bit as you go. Cover the filling completely
- Bake at 350F for 40 - 45 minutes, until it's golden and bubbly.
- Enjoy this crisp warm or cold with a pinch of whipped coconut cream!
