Strawberry & Rhubarb Crisp
the crisp looks a little extra juicy here because I forgot to add arrowroot powder (for thickening the juices) when making it, which is corrected in the recipe :)
Crisp is probably the easiest fruit dessert to make, and it offers such a beautiful way to highlight fruit in its purest, jammy essence. It’s also great for rescuing any fruit that’s past its prime, since any bruises and blemishes will be made invisible by time in the oven. Strawberries and rhubarb are the perfect pair - they’re not only similar in color and in season around the same time, but the sweetness of the strawberries helps take just enough edge off the tartness of rhubarb. You can see me make this dessert step-by-step in this month’s video :)
Strawberry & Rhubarb Crisp
serves 4-6
1 lb/455 g rhubarb, sliced into 1" pieces
1.5 lb/680 g strawberries, stemmed and sliced into quarters
¼ cup sugar (I used coconut sugar)
1 tablespoon arrowroot powder
1 teaspoon vanilla
1 cup rolled oats
¾ cup almond flour
¼ cup almonds or other nuts of choice, chopped
1 teaspoon baking powder
pinch of sea salt
¼ cup maple syrup
¼ cup refined coconut oil, solid or semi-solid (chill in the refrigerator to solidify, if needed), plus more for oiling the baking dish
Preheat the oven to 375° F (190° C).
In a large bowl, combine the rhubarb, strawberries, sugar, arrowroot powder, and vanilla, mix well to combine. Let sit while you make the crisp topping.
In a medium bowl, combine the oats, almond flour, nuts, baking powder, and salt, mix to combine. Add the maple syrup and stir to incorporate. Cut the chilled coconut oil into small pieces with a spoon or a knife and add to the bowl. Mix everything together with your hands, pressing the mixture between your fingers to incorporate the coconut oil into the crisp.
Oil a 12” cast iron skillet or a baking dish of a similar size. Add the rhubarb and strawberries (along with all their released juices) to the skillet/dish and spread into an even layer. Sprinkle the crisp mixture on top and transfer to the oven. Bake for 30 minutes, or until the topping is nice and golden. Cover the baking dish with a piece of parchment paper or foil and bake for another 10 minutes, or until the filling is jammy and bubbly and the rhubarb is cooked through. Remove the baking dish from the oven and let it cool slightly. Serve as is or with a scoop of ice cream/coconut yogurt on top.
Intuitive Cooking Takeaways
This recipe can be used as a framework for any fruit crisp - try it with other berries, stone fruit, apples, or pears. Switch up the nuts to vary the flavor of the crisp, and try adding spices (cinnamon, cardamom, sumac), or other aromatics like rose water/orange blossom water.