I can’t tell you how many times I made this healthy rhubarb crisp this spring. It was a frequent companion with our eggs for breakfast, or as a dessert many evenings. I tried a couple variations as well. My personal favorite combination is strawberry rhubarb, but if you prefer a more tart flavor raspberries do the trick. It works well with wheat flour, but also works great with almond flour. I love how this crisp is quick and easy to toss together, and how it keeps well in the fridge. This rhubarb crisp is a great recipe to keep on hand for those late spring and early summer days. I love how it adds variety to the palate after a long winter.
Rhubarb is generally easy to find at a farmer’s market, but I grow my own. I love how easy rhubarb is to grow. Rhubarb needs very little water and can easily spread. I think the plant is pretty too. When preparing rhubarb for use, chop off the green leafy portion. The remaining stock will look a lot like celery. Rinse it, and simply dice it up!
- 1 1/2 Cups Rhubarb (diceed)
- 1 1/2 Cups Strawberries (diced) (or raspberries)
- 1 Tbs. Maple syrup
- 1 tsp. Vanilla extract
- 3 tsp. Arrowroot powder
- 1 Cup White wheat flour (or coconut flour for gluten free option)
- 2 Cups Oats
- 1/3 Cup Maple syrup
- 1 tsp. Cinnamon
- 1/2 tsp. Sea salt
- 1/4 Cup Coconut oil
- Combine rhubarb and strawberries in a bowl. Set aside.
- Combine maple syrup, vanilla, and arrowroot powder. Drizzle over fruit. Toss together until fruit is well coated. Let sit.
- Preheat oven to 350 degrees.
- Combine dry ingredients in a bowl.
- Stir in coconut oil and maple syrup.
- Scoop out 1/2 cup of mixture. Press the rest into a pie pan.
- Dump filling on top of crust.
- Sprinkle with reserved crust mixture.
- Bake for a total of 45 minutes. After 25 minutes, tent the crisp to prevent burning the top.
Other recipes you might like:
- Healthy Vegan Banana Bread
- Berry Breakfast Parfaits (Dairy-free)
- Apple Crisp Recipe with Turbinado Sugar