Strawberry Rhubarb Crisp
Tart rhubarb perfectly complements the sweet, jammy flavor of strawberries in this irresistible springtime dessert. If you can get your hands on some rhubarb, you're in for a delightful treat! This easy crisp recipe involves just a bit of chopping and stirring, delivering delicious results after a quick 40-minute bake. The pecan oat topping truly sets this recipe apart.
There's something magical about the combination of strawberries and rhubarb. Their flavors dance together in perfect harmony, creating a delightful balance of sweet and tangy. One of the best ways to enjoy this pairing is in a warm, comforting Strawberry Rhubarb Crisp. This recipe is not only delicious but also versatile, catering to various dietary preferences. Whether you're looking for a gluten-free dessert or a vegan-friendly option, this crisp has you covered.
Enjoy,
SiLLibake
Strawberry Rhubarb Crisp
This easy crisp recipe combines sweet strawberries and tangy rhubarb. Sweetened with honey and made with oats and pecans, it’s healthier than most crisps. Serve with vanilla ice cream for dessert or yogurt for breakfast!
Fruit crisps are wonderfully versatile desserts that can be adapted to suit any season or preference. With a base of juicy, ripe fruits and a delightful crumbly topping, they offer endless possibilities. From apples and pears in the fall to peaches and berries in the summer, you can mix and match fruits to create a unique flavor each time. You can also customize the topping with different nuts, oats, and sweeteners to fit dietary needs or taste preferences. Whether served warm with a scoop of ice cream or enjoyed on their own, fruit crisps are a simple yet satisfying dessert that brings out the best in seasonal produce.
Discovering Rhubarb: The Tangy Gem of the Garden
Rhubarb is a fascinating vegetable often used as a fruit in desserts. Known for its tart flavor and vibrant red stalks, rhubarb has a rich history and unique culinary appeal.
Origins and Characteristics
Originating from ancient China and Tibet, rhubarb was initially valued for its medicinal properties. It became popular in European kitchens in the 18th century for its distinctive taste. Rhubarb plants are perennial, with stalks ranging from pale green to deep crimson. Remember, the leaves are toxic and should not be eaten.
Nutritional Benefits
Rhubarb is low in calories and high in vitamins K and C, dietary fiber, and minerals like calcium and potassium. Its high water content also makes it a refreshing ingredient in many dishes.
Culinary Uses
Despite being a vegetable, rhubarb's tartness pairs well with sweet ingredients, making it perfect for desserts like:
Rhubarb Pie: Often paired with strawberries.
Rhubarb Crisp: Featuring a crumbly topping.
Rhubarb Compote: A versatile topping for yogurt, pancakes, or ice cream.
Rhubarb Jam: A delightful spread for toast or pastries.
Growing Rhubarb
Rhubarb thrives in cooler climates and well-drained soil. Plant it in early spring, and it can produce stalks for up to 10 years with minimal maintenance.
Tips for Using Rhubarb
Preparation: Discard the leaves and trim the ends. Wash the stalks thoroughly.
Balancing Flavors: Add sugar or sweet fruits to counter its tartness.
Cooking Methods: Rhubarb can be baked, stewed, or roasted.
Discovering Strawberries: The Sweet Jewel of the Garden
Strawberries are beloved for their bright red color, juicy texture, and sweet, slightly tart flavor. These berries are not only a delicious treat but also packed with essential nutrients.
Origins and Characteristics
Strawberries have been enjoyed since ancient Roman times and are now grown worldwide. They thrive in temperate climates and are typically harvested in late spring to early summer. Each strawberry is adorned with tiny seeds on its surface, and their heart-shaped appearance adds to their charm.
Nutritional Benefits
Strawberries are a powerhouse of nutrition. They are rich in vitamins C and K, fiber, antioxidants, and manganese. Low in calories, these berries are a healthy choice for snacking and adding to various dishes.
Culinary Uses
Strawberries' sweet flavor makes them versatile in both sweet and savory dishes. Popular uses include:
Fresh Eating: Enjoyed on their own or added to fruit salads.
Desserts: Used in pies, cakes, tarts, and crisps.
Beverages: Blended into smoothies, juices, or added to cocktails.
Preserves: Made into jams, jellies, and sauces.
Growing Strawberries
Strawberries are relatively easy to grow in gardens or containers. They prefer well-drained soil and full sun. Regular watering and mulching help produce the best fruit.
Tips for Using Strawberries
Selection: Choose bright red, firm berries with fresh green caps.
Storage: Store in the refrigerator and use within a few days for the best flavor.
Preparation: Use a fruit wash of cold water, vinegar & baking soda and soak 2-3 min and then rinse once again.
STRAWBERRY RHUBARB CRISP
PREP TIME: 10-15 MIN
COOK TIME: 40 MIN
Strawberry Rhubarb Crisp
This easy crisp recipe features a delightful mix of sweet, juicy strawberries and tangy rhubarb. Sweetened with honey and made with oats and pecans,, it’s a healthier option compared to most crisps. However, don’t hesitate to serve it with vanilla ice cream for dessert or enjoy it with yogurt for breakfast!
Ingredients:
For the Topping:
· 1/3 cup almond flour (or regular flour or gluten free oat flour or whole wheat pastry flour)
· 1/2 cup old fashioned rolled oats, gluten free if desired
· 1/3 cup coconut sugar (or brown sugar)
· 1/2 cup raw chopped pecans
· 1/4 teaspoon cinnamon
· 1/4 teaspoon salt
· 1/4 cup cold butter or vegan buttery stick, cut into very small cubes (can also use coconut oil)
Strawberry-Rhubarb Filling
· 1 pound strawberries, hulled and sliced into small bite-sized pieces
· 1 pound rhubarb (4 to 6 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)
· ⅓ cup of honey (1/2 cup if you like it sweeter)
· 2 tablespoons arrowroot starch or cornstarch
· 2 tablespoons lemon juice or orange juice
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit. In a 8-inch or 9-inch square baking dish, mix together the strawberries, rhubarb, honey, arrowroot and lemon juice.
2. In a medium mixing bowl, stir together the oats, almond flour, sugar, pecans, cinnamon and salt. Mix in the butter with your hands, until all of the flour is incorporated and the mixture is moistened throughout (squeeze some of the mixture and form clumps)
3. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
4. Bake for 40 to 45 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 10 minutes before serving. Serve with vanilla ice cream or whipped cream. Leftovers will keep in the refrigerator, covered, for up to 4 days.
Storage:
Leftovers will keep in the refrigerator, covered, for up to 4 days.
