Vine ripe strawberries and tart rhubarb are the perfect combination for this easy and healthier version of Strawberry Rhubarb Crisp. This dessert is also a great indulgence for those with a gluten intolerance by substituting almond flour for the crumble top.
- 2 lbs. rhubarb stalks
- 3/4 cup sugar
- 1 lb. strawberries, hulled and quartered
- 3 Tbs. cornstarch
- 2 tsp. lemon juice
- 1 tsp. vanilla extract
- 1 stick of butter, softened
- 1 1/2 cups coconut palm sugar
- 1 1/2 cups almond flour
- 1 1/2 cups Bob's Red Mill rolled oats
- 1 1/2 tsp. cinnamon
- 3/4 tsp. salt
- Preheat the oven to 350 degrees
- Cut rhubarb stalks into 1/2 inch pieces
- Combine rhubarb and sugar in a large bowl, stir, let sit for 10 min.
- In a large bowl add hulled and quarter strawberries
- Add rhubarb to strawberries with slotted spoon, discard remaining juices
- Add cornstarch, lemon juice, vanilla and stir into strawberries and rhubarb
- Transfer to 9x13 baking dish and top with crumble (recipe below)
- Bake at 350 degrees for 1 hour until fruit is bubbling and top is crisp
- Let rest for 15 min and top with vanilla ice cream
- FOR CRISP TOPPING: Combine butter, coconut palm sugar, cinnamon and salt with fingers until even crumbles form. Make up to 24 hours in advance and store in frig.
You can substitue brown sugar for palm, all purpose flour for almond (no longer gluten free) and if your strawberries aren't very sweet you can add up to a 1/2 cup of sugar to them before adding in rhubarb.
I choose Bob's Red Mill Oats because I have family members that are gluten intolerant. Oats are naturally gluten free but when processed they can become contaminated making it an issue for those with celiac. Please be mindful of where you source your oats if this is an issue for you. My gluten free friends and family members haven't had any issues. If this isn't an issue for you, any oats will do.
When possible, I try to buy organic and non-gmo ingredients.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 24mgSodium: 253mgCarbohydrates: 66gFiber: 6gSugar: 48gProtein: 6g
Nutritional information is auto generated and may not be 100 percent accurate.
Kid Approved Strawberry Rhubarb Crisp
I wanted to take advantage of all the vine ripe strawberries and the fresh picked rhubarb at my farmer’s market. What better way than with a crisp? The only problem was finding a recipe that wasn’t so sweet! I wanted to maintain the tartness of the rhubarb and use ingredients that would make this indulgence a bit more guilt free and mom approved.
I think I found the perfect balance! Even though I don’t have kids yet, I wanted this to be a kid approved dessert. I took it to my neighbors and I wish you could have seen their kids inhale it. They literally followed their mom throughout the house trying to eat out of her bowl, once they finished theirs, and asked if I had more. Kid approved; check!
Now you can certainly use traditional ingredients in this recipe and have it turn out just fine but here are some reasons why I chose a few less “traditional” substitutions.
Coconut Palm Sugar vs. White or Brown Sugar
- Coconut Palm Sugar is less processed than cane or brown sugar which allows it to maintain some of it's minerals, antioxidants, etc. that fully processed foods loose.
- Coconut Palm Sugar has a lower number on the glycemic index and thus won’t spike your blood sugar quite as fast as regular sugar. Note however, it is still sugar so moderation is my motto. I just try to make the better choice between the two when possible. I didn’t want the molasses taste in the fruit so I used regular sugar there but I liked the deeper flavor for the the topping.
- I also just used less sugar in general. I noticed lots of recipes call for SO much sugar. If you are using strawberries that are fresh from the garden or from your farmer’s market, they have plenty of natural sugar. This recipe was made with that in mind. If you are buying strawberries out of season you may have to increase the sugar in the berries to your taste.
- Read more about Coconut Palm Sugar vs. Brown Sugar HERE
Almond Flour vs. All Purpose Flour
- I chose to use almond flour instead of all purpose for the topping because almond flour contains less carbs. I am a believer in eating healthy carbs and almond flour has more nutrients than all purpose. It also adds a nutty flavor that works well with the oats in this recipe.
- My gluten free family and friends can eat it! It is more fun eating dessert with friends. Note celiacs might still want to be careful with this dessert. Just be aware of where you source your oats. Oats are naturally gluten free but they can be easily contaminated if processed through certain facilites.
- It is higher in fiber and you get protein. When you can combine fiber with your sugar/carb intake it helps to slightly balance the sugar in your system.
To make it extra special...top with vanilla ice cream. I'll work on a post for homemade ice cream sweetened with maple syrup. It is SO good!
After you try this Strawberry Rhubarb Crisp, please let me know what you think! Did you use use "traditional" or "non tradition" ingredients? Did your kids follow you around the house eating out of your bowl too? There isn't a right or wrong with dessert in my book.
Oh, and if you are looking for another yummy strawberry recipe, check out my Strawberry Spinach Salad with Strawberry Vinaigrette.
I am not a nutritional expert but I try to be mindful of what I eat and I am constantly learning how to improve my diet while enjoying it! Moderation is always my personal key.