This strawberry rhubarb crisp is the perfect dessert to welcome in summer! The combination of tart rhubarb and sweet strawberries will delight your palate. Gluten-free, vegan, and refined sugar-free, it's a perfect family night dessert.
Author: Maria Adams
Recipe type: dessert
Serves: 8
Ingredients
2½ cups rhubarb, sliced
2½ cups strawberries, halved or quartered if large
1½ teaspoons arrowroot
2 tablespoons maple syrup (use 4 tablespoons if strawberries are tart)
2 teaspoons fresh lemon juice
1 cup oats (certified gluten-free if needed)
¾ cup almond meal or flour
¼ cup coconut oil, melted (or butter if not vegan)
¼ cup maple syrup
1 teaspoon cinnamon
¼ teaspoon salt
Instructions
Preheat oven to 375 degrees F.
In a mixing bowl, combine rhubarb through lemon juice. Use a spatula to transfer mixture evenly into a 10-inch cast-iron skillet or pie pan.
To the same mixing bowl (it's ok if there it's not completely clean--spatula clean is enough), add the oats through the salt and mix to combine. Spread the mixture on top of the fruit mixture in the pan.
Bake for about 30 minutes or until crumble is golden brown and strawberry rhubarb is bubbly. Serve immediately but be sure to save any leftovers for breakfast or tomorrow's snack!
Notes
Side suggestions: Coconut or cashew nondairy ice cream (amazingly delicious) Vanilla ice cream (obviously not vegan, but the classic pairing!) Vanilla coconut or cashew cream
Recipe by Hälsa Nutrition at https://halsanutrition.com/strawberry-rhubarb-crisp/