I've never been much of a rhubarb fan. I think it had something to do with the look of warm, mushy, stringy "celery"-looking stuff in a dessert. I don't like pie and so rhubarb pie was always off the radar. We had rhubarb growing on the side of our house when we moved in. That first year I just ignored it and at the end of the year my husband cut it down to the ground for winter and I didn't think about it again. Last year I was pregnant and the food I usually like didn't even sound good, let alone rhubarb. This year, Patrick decided it needed to be put to good use. He does not have the aversion that I have apparently. I really didn't have any recipes for rhubarb and so I pieced together other "crisp" recipes I have used in the past.
Strawberry Rhubarb Crisp
- 1 pint of strawberries, washed, hulled and quartered
- 2 cups rhubarb, in 1-inch cubes
- 3/4 cup sugar, divided
- 3/4 tbsp cornstarch
- 1/3 cup orange juice
- 1 cup oat flour (can use regular flour if you don't need gluten free)
- 1/2 cup brown sugar
- 1 cup oats
- pinch of sea salt
- 5 tbsp melted coconut oil, more if necessary
- Slivered Almonds (optional)
- Preheat oven to 350 F.
- Place strawberries, rhubarb, and 1/2 cup of sugar in an 8x8-inch baking dish. In a small bowl, whisk cornstarch and orange juice and combine with the fruit in the baking dish.
- In a medium bowl stir together flour, remaining 1/4 cup white sugar, brown sugar, salt and oats. Start by adding 4 tablespoons melted coconut oil and work into crumbs by hand until you achieve course crumbly mixture. Add more melted coconut oil as needed, one tablespoon at a time for desired consistency.
- Spread the crumb over the fruit mix and sprinkle sliced almonds on top (optional). Bake for 1 hour until bubbly and golden brown.
- Serve warm with coconut cream or dairy free ice cream