- 2 Stalks rhubarb, sliced (1 1/2 cups)
- 18 to 21 medium strawberries, sliced (3 cups)
- 1 tsp cinnamon, ground
- 3 tbsp organic evaporated cane juice (or organic cane sugar)
- Juice 1/2 lemon
- 3 tbsp spelt flour
- Topping:
- 1 cup old-fashioned rolled oats
- 1/4 cup Sucanat
- 1/4 cup coconut oil
- 2 tbsp spelt flour
- 2 tsp flaxseed, ground
- 1 tsp cinnamon, ground
- Serves: 8
- Hand-On Time: 7 minutes
- Total Time: 40 minutes
Preheat oven to 350º F.
In an 8x8-inch baking pan, combine rhubarb, strawberries, 1 tsp cinnamon, evaporated cane juice and lemon juice. Sprinkle with 3 tbsp flour and gently toss to coat.
Prepare topping: In a medium bowl, add all topping ingredients. Using a pastry blender or your hands, mix well until combined, then spread over fruit in baking pan.
Place pan in oven and bake for 25 to 35 minutes, until topping is golden brown. Serve warm or at room temperature.
"Sweet-Sour Crumbly Dessert: Strawberry Rhubarb Crisp." Clean Eating. May/June 2010: 98.
I should start this post with a mention and shout out to
Clean Eating Magazine... which is quickly moving up on the scale towards being my favorite. It is full of good information and great healthy recipes! If you haven't looked into it yet, I highly recommend that you do.
I ABSOLUTELY LOVED this dessert!!! (and will admit that I ate two more servings of it the following day. Yes, I did...)
I was craving it for days prior, looking at the picture of the recipe every so often, but unfortunately because of the recent overly wet weather, rhubarb has been difficult to come by here. I found that the three hail storms that we had, damaged the local crop this season. I've never been so aware of the effects that the weather has on local produce. It's all been very interesting to me since Jean Paul and I are now doing most of our shopping at our community food store that specializes in selling it's produce from near by farms.
But our produce manager came to the rescue once again, and showed us a rhubarb bagged in the frozen section which also happened to be supplied by a local farm. Words cannot express our love and loyalty to him and the store.
So I was able to move forward with this recipe and was happy as can be with the results. It was sweet, but not over the top belly aching sweet. Perfect for me! (I sometimes like to think that I'm sweet enough already! Although Jean Paul may argue that point on occasion...)
It was also an interesting adventure in trying to find a few of the listed ingredients for the recipe. It really ended up being a scavenger hunt of sorts... We both pride ourselves on knowing many not-so common foods out there, but neither of us had encountered
Sucanat before. It ends up that it is a more raw form of sugar and is more healthy for you, but can be substituted for brown sugar if you are unable to find it in your local stores.
Lucky for me we only used half of the bag of rhubarb, so I'll be making this one again very soon.