Food · Vegan · Vegetarian

Strawberry Rhubarb Crisp

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Crumble, crisp, buckle, cobbler, and apparently grunt,Β 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

πŸ“ 2 cups chopped rhubarb

πŸ“2 cups sliced strawberries

πŸ“ 1 cup of sugar, divided

πŸ“ 1 tsp orange zest

πŸ“ 1/4 cup freshly squeezed orange juice

πŸ“1 tbsp tapioca starch (or cornstarch)

πŸ“ 1/2 cup oat flour

πŸ“ 1/2 cup rolled oats

πŸ“ 1/2 tsp salt

πŸ“ 1/2 tsp cinnamon

πŸ“ 4 tbsp melted coconut oil

πŸ“ 2 tbsp honey (or maple syrup)

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