Early summer is my favourite dessert time of the year… that is outside of the Christmas cookie season of course. Why? Because strawberries and rhubarb are in season means it is time to whip up this delicious Strawberry Rhubarb Crisp.
Strawberries and rhubarb are in my opinion the best fruit combination for pies and crisps. The sweetness of the strawberries combined with the tartness of the rhubarb…. amazing! Is is a perfect summer dessert perfect for any BBQ or dinner party.
Strawberry Rhubarb Crisp
Strawberry Rhubarb anything reminds me of my grandmother. When I was in university I had no idea how to cook anything. My school was close enough that I could come home on the weekends and each week my Grandmother would have a bunch of mini pies waiting for me. Meat pies for dinner and dessert pies for a treat but let’s be real sometimes they were also dinner. Now I am not by any stretch recommending pies as a meal solution. Let me tell you after a few months of heavy pie consumption my muffin top began to grow to a Costco size muffin top.
But she would make the best strawberry rhubarb and raspberry pies. Served warm… it was perfection.
To make this recipe a bit healthier I replaced much of the sugar needed in the fruit filling with orange juice and honey. And for the crisp topping used gluten free oatmeal and almond flour.
How To Make Strawberry Rhubarb Crisp
Preheat the oven to 350°F.
For the strawberry rhubarb filling wash and cut the rhubarb into 1” pieces and quarter the strawberries. About 1 lb of each fruit. In a medium bowl add ⅓ cup orange juice, ⅓ cup liquid honey, 1 tbsp vanilla extract and 2 tbsp of gluten free or all purpose flour. The flour works to thicken the filling as it cooks. Mix well to ensure berries are evenly coated.
Pour the filling into a 9” X 9” baking dish. Ensure fruit is evenly spread out along bottom.
Tip: If using Frozen Fruit add an additional tbsp of flour to the strawberry rhubarb filling because froze fruit tends to have more liquid than fresh fruit.
In a medium bowl add ¾ cup gluten-free rolled oats, ⅔ cup almond flour, ¼ cup packed light brown sugar, 1 tsp cinnamon, ¼ teaspoon of sea salt and a ¼ cup melted butter. Mix to combine with butter. The mixture should start to form a crumbly looking texture so don’t over mix. Add crumble to the top of the strawberry rhubarb filling evenly.
Bake for about 50 minutes or until the filling begins to bubble and the crisp topping begins to turn slightly golden on the edges. Remove from oven and let stand for about 15 minutes. Serve in a bowl with some vanilla ice cream… heaven!
Super easy to make and just as delicious warmed up … that is if there is any left!
Have you ever wondered what the heck rhubarb is? I mean it is really kind of a weird plant if you think about it? It kind of looks like swiss chard or kale but it is almost always used in fruit fillings?
10 Fun Rhubarb Facts:
- Rhubarb is a vegetable. I know right? Bet you never thought you would eat vegetable pie!
- The leaves of rhubarb are poisonous which posed a particular problem during World War when the leaves were mistakenly recommended as a food source in Britain according to this article in Wikipedia.
- It is a natural laxative… so don’t go eating the whole bundle in one sitting
- Hothouse rhubarb is typically redder and sweeter than rhubarb grown outdoors
- Rhubarb season is April – May in the Northern Hemisphere
- Rhubarb root has been used in Chinese medicine for thousands of years for medicinal purposes as a laxative. It is one of the first known Chinese medicines to be imported to the West
- It is a great source of fibre, vitamin K and antioxidants
- Though not often used in modern parlance, the word “rhubarb” can also mean “a heated argument or dispute according to Merriam Webster
What does Rhubarb Taste Like?
Rhubarb is actually quite tart and often mixed with sweet fruits like strawberries in pies, tarts or crisps. The brighter red stalks of rhubarb tend to be sweeter and more tender. You can eat the stalks raw but uncooked this vegetable is rather fibrous and tart so baking with fruit or sugar is the preferred way eat rhubarb.
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Strawberry Rhubarb Crisp
- 1 lb fresh rhubarb sliced to 1" inch thickness
- 1 lb fresh strawberries quartered
- 1/3 cup liquid honey
- 1/3 cup orange juice
- 2 tbsp all purpose flour gluten free flour
- 1 tbsp vanilla extract
- 3/4 rolled oats gluten free
- 2/3 cup almond flour
- 1/4 cup light brown sugar packed
- 1 tsp cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup unsalted butter melted
- Heat oven to 350° F
- In a medium bowl add honey, orange juice and vanilla and mix until blended.
- Add strawberries, rhubarb and flour and mix so that fruit is coated evenly.
- Pour into a 9X9 baking dish.
- In a medium bowl add oats, almond flour, brown sugar, salt, cinnamon and melted butter and mix so that the mixture is somewhat moist and crumbly.
- Crumble mixture over top of fruit so that fruit is evenly covered.
- Bake for 50 to 55 minutes or until the filling is bubbly and the edges of the crumble are lightly golden. Let rest for 10-15 minutes before serving. Top with vanilla ice cream or greek yogurt if desired.
For the step-by-step version of this recipe, check out the How To Make A Strawberry Rhubarb Crisp Story.