Food · Vegan · Vegetarian

Strawberry Rhubarb Crisp

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Crumble, crisp, buckle, cobbler, and apparently grunt,ย are all names of similar fruit desserts if you want to get technical. I’m calling this recipe a crisp because the streusel topping is made primarily of oats, and there is only one layer.

Really, it should just be labeled as delicious!

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Rhubarb reminds me of home, my grandparents who always had it in their garden, and the beginning of summer. Although I am not gluten free, my best friend and her family suffer from gluten sensitivities, and this easy recipe was the perfect dessert for everyone. And, it can be combined almost entirely in the baking dish!

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Strawberry Rhubarb Crisp

๐Ÿ“ 2 cups chopped rhubarb

๐Ÿ“2 cups sliced strawberries

๐Ÿ“ 1 cup of sugar, divided

๐Ÿ“ 1 tsp orange zest

๐Ÿ“ 1/4 cup freshly squeezed orange juice

๐Ÿ“1 tbsp tapioca starch (or cornstarch)

๐Ÿ“ 1/2 cup oat flour

๐Ÿ“ 1/2 cup rolled oats

๐Ÿ“ 1/2 tsp salt

๐Ÿ“ 1/2 tsp cinnamon

๐Ÿ“ 4 tbsp melted coconut oil

๐Ÿ“ 2 tbsp honey (or maple syrup)

Preheat oven to 350ยฐ F. In an 8 X 8 baking dish (I used an 8 X 11 pan because that’s all I had on hand), ย combine the rhubarb, strawberries, 1/2 cup of the sugar, and the orange zest. Then, in a small cupย dissolve the tapioca starch in the orange juice, and then addย it to the fruit mixture in the pan.

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In a separate bowl combine the oat flour, oats, the remaining 1/2 cup of sugar, salt, and cinnamon. Then, stirย in the melted coconut oil and honey until the mixture resembles streusel. If it is too dry, slowly add additional coconut oil.

Crumble the streusel over the fruit mix and bake for one hour until the top is golden brown and the fruit is bubbling.

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I served it warm with vanilla bean cashew milk ice cream!

 

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