This Strawberry Rhubarb Crisp recipe is perfectly timed for strawberry season and the rhubarb season. Consequently, it’s also perfect timing for farm-to-table eating.
Rhubarb is an underrated member of the produce world. It is high in fiber, Vitamin K, C and A. The flavor is very tart, and might not sound very appetizing in a dessert. But when you pair it with strawberries and our Spring Honey, it bakes up magically!
Ever cooked with Rhubarb before? Not me. But this was delicious, easy and good. And Crisp.
Rhubarb can be found at farmers markets, local grocery stores and also in your neighbors garden. It is harvested in spring and autumn. It’s important to note to stay clear of eating the leaf as it is poisonous.
When rhubarb grows in the garden, it’s so beautiful boasting a huge leafy presence. When you cook with it, you use only the stalk. Rhubarb stalks will turn a beautiful blush red color, but that doesn’t actually indicate ripeness. You can tell how ripe it is by the size of the stalk. When the stalks are about 10 inches long, they’re ready to be harvested. Larger stalks will be tough, so don’t pick or buy those.
My friend Joyce is always working to cut back on sugar, cut out the gluten and add fruits and veggies to every meal. This dessert is actually good for you and easy to make. The leftovers are GREAT on top of greek yogurt the next morning!
Strawberry Rhubarb Crisp is adaptable
You know, a recipe is not truly perfect until you’ve added your own touch to it, we encourage you to play with your sweets. Call to your inner pastry chef to come out and play and change up this recipe. Here are some ideas to spruce up this strawberry rhubarb crisp:
- Mix in a tablespoon of your favorite nut butter
- Replace the butter with coconut oil
- Use another seasonal berry or combine strawberries, raspberries, and blueberries
- Add a tablespoon of freshly squeezed lemon juice in with the fruit
If you decide to try this recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Gluten-Free Strawberry Rhubarb Crumble
- 4 c rhubarb stalks cut into 1″ pieces
- 4 c strawberries cleaned, hulled and cut in half
- 1 tbsp. orange zest
- 3 tbsp. Waxing Kara Honey
- 3 tbsp. unsalted butter
- 3 tbsp. coconut sugar
- 1 pinch sea salt
- 1 tsp. cinnamon
- 1/3 c rolled oats (gluten-free)
- 1/2 c rolled oats (gluten-free)
- 1 c pecans
Preheat oven to 375 Degrees
For filling: evenly distribute berries and rhubarb in a flat shallow baking dish or pie plate. Drizzle with honey and sprinkle with orange zest.
For topping: Mix butter, sugar, salt, cinnamon, 1/3 cup oats in food processor until butter is evenly mixed. Try not to over process, should be crumbly.
Add the next 1/2 cup oats and pecans and slowly pulse about 10 times until chunky.
Bake at 375 degrees for about 20 minutes. Reduce to 350 degrees and bake 10 more minutes. Keep an eye on the crumble topping, pecans can easily burn.
Serve with a scoop coconut milk ice cream.
Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.