Strawberry Rhubarb Crisp and Clean

A New Spring Tradition

Not sure how I got to be 66 without ever having a strawberry rhubarb pie! Or crisp! Or anything strawberry rhubarb for that matter!

I built this recipe with ingredients I wanted to include for a gluten-free, low refined sugar, high fiber, high protein crisp. When I make a crisp, I double up the usual amount of topping because I prefer that ratio, and use a blend of butter and coconut oil. It takes about a half hour to slice and chop and pull it all together before baking, and it will be eaten just as fast!

The rhubarb for my first crisp came from my neighbor, but in the frenzy of spring gardening, after one taste of this delicious melange, I ran out to find rhubarb plants at our nearby greenhouse garden market and put them in the ground. I look forward to next spring when I can cut the stalks and share my own rhubarb with friends.

Chopping the rhubarb was a lot like cutting celery, but the spring green stalks with their deep pink streaks really pop, especially with the juices running over from the strawberries. It’s funny because here in western Massachusetts, rhubarb is one of the earliest plants you can harvest, while our first strawberries won’t ripen for a few more weeks. So it was store bought strawberries alongside our very local rhubarb.

I warm myself a serving for breakfast and know I am enjoying some good protein, fiber, and vitamins. The sour and sweet combo is divine—so tart but also lures you into the fibrousness and silky texture. There is a blessing from Judaism called the the Shehecheyanu, often said when doing something new or reaching a particular moment in life. It’s calls up gratitude for being alive, and being grateful for reaching a particular moment. I found Shehecheyanu on my lips as I enjoyed my warm bowl of crisp!

Ingredients

3 cups fresh strawberries, sliced

2 cups rhubarb stalks, cut into ½-inch pieces

3 tablespoons pure maple syrup (or honey)

1.5 tablespoons cornstarch (or arrowroot)

1 teaspoon vanilla extract

1.5 cups rolled oats

1.5 cups almond flour

1 cups nuts (use what you have: walnuts, pecans, or almonds?), chopped

8 tablespoons of coconut oil or unsalted butter, I use half of each

4 tablespoons maple syrup (for topping)

2 teaspoons cinnamon

.5 teaspoons salt

Preheat oven: Preheat oven to 350°F. Lightly oil an 8×8 or 9×9 baking dish.

Make the filling: In a large bowl, toss the strawberries, rhubarb, maple syrup (or honey), corn starch (or arrowroot), and vanilla extract until evenly coated. Pour into the prepared baking dish and spread evenly.

Make the crisp topping: Mix together the oats, almond flour, nuts, melted coconut oil or butter, (additional) honey or maple syrup, cinnamon, and salt until well mixed and a bit clumpy. I started with a wooden spoon and eventually used my hands. I’m a texture person and love the feel of smooth and clumpy! I also give a nod to the deep vanilla scent. Having just read The Rarest Fruit by Gaëlle Bélem, the story of 12-year-old enslaved Edmond Albius who discovered how to hand-pollinate the vanilla orchid and set the spice to rove the earth and flavor so many scents and desserts.

Sprinkle the topping evenly over the fruit filling, pushing it into all the corners.

Bake: Bake 30 minutes or so until the crisp begins to brown up on top and the fruit juices are bubbling along the edges. Keep an eye on your crisp, you don’t want it to burn.

Let it cool a bit before you taste or serve, but if it can be served warm, it will make everyone pretty happy. I love to top mine with plain yogurt, but vanilla ice cream is pretty good, too!

#healthyeating #springtreats #strawberryrhubarb #fiber #protein #naturopathic #thriver