The long weekend has gone and I hope you enjoyed every minute. I spent most of the weekend resting. My allergies kicked in and I didn’t feel too well. I even missed a couple days of work. At least it wasn’t a total loss, it gave me time to whip up this strawberry & rhubarb crisp I’ve been dreaming about. And let me tell you it didn’t last long, it was devoured, by myself (sick and all), by the days end. Needless to say, it was good, really good!
I want to remind you that May 31, 2016 is the last day to enter the giveaway on the blog (sorry US residents only). We’ll be giving away a gorgeous All-Clad D5 All-in-One Pan. It’s amazing! You can find all the details in this post. Take a moment and check it out before your chance to win is gone. The winner will be announced in the next blog post. Good luck!
Lastly, I’ve finally found the perfect plant to nestle in my little chicken planter from Anthro (which has been sitting empty for awhile). It’s an air plant. Air plants are so unusual and interesting. I am starting to get quite a collection going. They are so easy to care for and I love that they don’t need any soil. I simply set them in river rocks, or sand, in an interesting container and they do great with a nice water soak every week or so. I learned a lot from this book on Air Plants I picked up. There are tons of great display ideas and care instructions. It’s a great addition to any DIY book collection. It even makes for a lovely coffee table book!
Now let’s get on to the recipe…
I love making crisps, they are so easy to throw together and always taste delicious. I’ve yet to make a crisp that I didn’t like! They are great as dessert but you could easily make this a breakfast/brunch idea. Pair your crisp with a dollop of non-dairy vanilla yogurt and it’s a match made in food heaven!
This is my first use of rhubarb on the blog and I’m elated to finally have it added to the recipe collection. Raw rhubarb is tart and woody, but once cooked it softens up and is perfect in baked goodies. To offset the tartness it benefits to include sweet fruits in your recipe. Rhubarb pairs well with strawberries, raspberries, blueberries, blackberries and apples to name a few. This will also reduce the amount of sugar needed in the recipe. Two thumbs up for that! Feel free to change up the strawberries with another sweet fruit.
The oatmeal crumble will add texture and a little extra sweetness. You could replace the dry sugar with pure maple syrup if you like. This will help to make the crumble even more crisp. Alternately, you could add a little extra oil instead.
Add your rhubarb and fruit to the baking dish, add a little sugar of choice, give a good stir, top with the oatmeal mixture and bake. It’s totally no-fuss and you’ll be enjoying a bowl full in no time!
Once cooled a bit, scoop into serving bowls and enjoy!
I have mine here (below) with a dollop of non-dairy vanilla yogurt. It was a perfect match. Anything vanilla goes with this flavor combination. A scoop of non-dairy ice cream would be great too! If you’re having this for breakfast stick with yogurt. For dessert, either yogurt or ice-cream will do. I hope you enjoy this crisp as much as I did!Print
STRAWBERRY + RHUBARB CRISP
A perfect combination of sweet & tart!
- 4 – 5 stalks of rhubarb, chopped
- 2 lbs. strawberries, quartered
- 2 tablespoons coconut or cane sugar
- 1 1/2 cups old fashioned oats (I used GF)
- 1/2 cup almond meal
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 teaspoon vanilla extract
- 1/4 cup coconut or cane sugar (maple syrup works too)
- 1/3 cup coconut oil, room temperature or any neutral oil
- 1/3 – 1/2 cup slivered almonds (chopped walnuts or pecans work too)
- pinch of mineral salt
Preheat oven to 350 degrees F.
Using an 9×9 baking dish, add rhubarb and strawberries directly to the dish, add sugar and stir gently to mix.
In a medium size bowl, mix together the ingredients for the topping. Spread evenly over top the strawberries & rhubarb mixture.
Bake on the middle rack for 40 – 50 minutes. Will be done when mixture is bubbly and top is golden. Let cool 10 minutes.
Serve warm with a dollop of non-dairy vanilla yogurt or a scoop of your favorite non-dairy vanilla ice cream.
Serves 6 – 8
Using a little extra oil or maple syrup will result in crumblier topping.
Frozen strawberries and rhubarb work well too. Simple add to baking dish as per recipe and continue.
If you don’t have all the spices, no worries, this will still be great without them! Use what you have available.