Last week I was gifted some amazing rhubarb from a friend at the yoga studio (thanks Beth). I have to admit I had never cooked rhubarb before so I went searching for ideas on how to prepare it. In the end my husband who loves rhubarb crisp called his mom for her recipe. The recipe below is loosely based on hers. I added strawberries, switched up the sweeteners and added a few other ingredients. It turned out fantastic.
Enjoy! And please post your favorite rhubarb recipe.
Strawberry Rhubarb Crisp
- 2 cups strawberries, tops removed and cut into quarters
- 2 cups rhubarb cut into bite sized pieces
- 1 tsp vanilla
- 1/3 – 1/2 cup grade b maple syrup (I used a 1/3 cup and it was plenty sweet)
- 2 tbsp potato starch
- 3/4 cup rolled oats
- 3/4 cup whole wheat flour
- 1/3 cup coconut palm sugar
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 4 tbsp melted butter
- 3 tbsp Greek yogurt
Note – The majority of the ingredients I used were organic. You don’t have to use organic but it’s always a better option if it fits your budget.
Preheat your oven to 350 degrees. In a medium bowl mix all the filling ingredients together well, then spoon them into a 9×9 baking dish. In a large bowl combine all the topping ingredients, then cover the strawberry and rhubarb mixture with the topping. Bake at 350 degrees for 50 minutes or until the filling in bubbling.
Serve with vanilla ice cream (optional but tasty)
Wishing You Vibrant Living!