Healthy Strawberry-Rhubarb Crisp Recipe

I picked a few short stalks of rhubarb today and combined them with some of last summer’s strawberries from the freezer to make a strawberry-rhubarb crisp.



The strawberries were frozen whole, and thawed just a little, so that I could easily slice them. This just takes a minute if you run warm water over them in a colander.

Here’s the recipe:

Strawberry Rhubarb Crisp

• Two cups quick cooking oats
• One and a third cups raw organic cane sugar
• Half a cup of butter (1 cube)
• One apple, peeled, cored, and diced (The apple is optional. It will make the flavor milder.)
• Sliced strawberries and diced rhubarb to total 4 to 5 cups fruit, including the optional apple. (I place the fruit into a 4-cup measuring cup as I chop so I won’t over-achieve and cut up too much fruit. It’s okay if the 4-cup measure is heaping. If you don’t have a 4-cup measure, you can use a quart jar.

Heat oven to 375 degrees F.

Butter a 9x12 inch baking dish.

Combine the quick oats with 1 cup sugar and the butter. You can mix them by hand if you like; I prefer to use an electric mixer. I have used both a hand mixer and my Kitchen Aid stand mixer to do this. The Kitchen Aid is easier, but I only use it if it’s already out, or I need to get it out anyway. Mix until crumbly and no lumps remain.

Layer the ingredients as follows:

• Place almost half the oat mixture evenly across the bottom of the buttered baking dish.
• Add all the fruit, arranging it evenly on top of the first layer.
• Sprinkle the remaining sugar over fruit.
• Spread the rest of the oat mixture evenly over the top.

Bake 35 to 45 minutes or until fruit is bubbly and topping is golden brown.

This is excellent served while still warm with a dollop of home-made vanilla ice cream.