Rhubarb… friend or foe?
I feel like Rhubarb is really confusing. Is it fruit? Is it celery? It’s weird, that’s what it is.
I only conquered my Rhubarb Fear only because of my love for Hubby💕 💕.
Conquer Rhubarb Anxiety:
Master Rhubarb once and for all with this very flexible recipe “template.” It can be easily modified to fit you/your family’s dietary needs. For example:
- Want carbs? Use Oatmeal.
- Vegan? Butter flavored Coconut Oil is the best.
- Low-carb/grain-free? Nuts and/or coconut-see the ingredients below.
You are so special! You deserve food that is yummy AND makes you feel good too. Read on, and let me know what you think, and how else we can make awesome food together.
P.S. Want to know exactly how I came up with this recipe? Email me and I’ll give you the full scoop! (and it’s EASIER than you may think!)
Strawberry - Rhubarb Crisp Your Way
- 9X13" Pan
- One medium bowl
- One really big bowl
- Wooden (or regular) mixing spoon
- Pastry blender (or fingers work fine too! ?)
- 6 Cups Fresh rhubarb Cut into 1/2" pieces
- 1 Pound Strawberries Hulled and quartered
- 1¼ Cup Lakanto (or other brand) Granulated Monkfruit Sweetener Or regular granulated sweetener/sugar
- 3 Tbsp Tapioca starch Cornstarch would work; I just don't really like to eat corn.
- 2 tsp Fresh lemon juice
- 1 tsp Vanilla exract
- 1 Stick Unsalted Butter Softened. Coconut Oil (or Butter Flavored Coconut Oil) would be a nice dairy-free sub!
- 1 Cup Coconut palm sugar Adjust to taste! Lakanto or Swerve Golden would be a good sub. (or Brown Sugar of course)
- 1½ Cup Gluten-free flour I used King Arthur Gluten Free blend. For Grain Free- a nut flour or meal of some kind would be yummy, or use ground up oatmeal for Oat flour.
- 1¼ Cup Gluten-free rolled oats Grain-free? I'd use sliced almonds, shredded unsweetened coconut or pecan pieces for a grain-free option.
- 3 Tbsp Mild (light) olive oil
- 1½ tsp Cinnamon
- ¼ tsp Pink sea salt
- Preheat oven to 375.
- In a bowl, toss the Rhubarb with 3/4 cup Lakanto (or Swerve or regular) sugar.
- Let that sit for about 15 minutes, stirring every once in a while.
- In a BIG BOWL (trust me, mine overflowed ?) toss the strawberries with the remaining 1/2 cup of Lakanto and let it sit for about 10 minutes, stirring every once in a while.
- Using a slotted spoon, transfer the rhubarb to the big strawberry bowl, leaving behind the rhubarb- juice that has pooled on the bottom.
- Add the tapioca, lemon juice and vanilla and stir well.
- Spread this on the bottom of a 9X13" pan.
- While you're waiting for your fruit, combine all topping ingredients together in a big bowl. A wooden spoon works really well for smushing everything together with the softened butter.
- Use a pastry cutter or your fingers to mix until large crumbs form.
- Sprinkle the topping evening over the filling.
- Bake uncovered for 30 minutes.
- Reduce temperature to 350 and bake for another 30 minutes, until the fruit is bubbling and the top is nice and golden brown.
- Let the crisp rest for 10-20 minutes before serving.