Strawberry Rhubarb Crisp

Updated: Jun 30, 2020

Strawberry Rhubarb Crisp... do I need to say more?

This combination is the perfect balance of sweet and tart.

My spring/summer dessert of choice would be anything with strawberry and rhubarb (..and maybe raspberry would be at the top of my list as well).

I love that this recipe is whole food plant based oil free and really guilt free.

You could consume almost the entire pan and it would make for a perfectly balanced breakfast, let alone a dessert option.

We've included oats, fruit, dates, and a tiny bit of almond butter as the ingredients.. very simple and easy.

Print The Recipe Here (New Feature!)

1 cup finely chopped rhubarb

1 1/2 cup of chopped strawberries (frozen or fresh)

1/2 cup oat flour (blend rolled oats in a high speed blender to make a flour)

1/2 cup rolled oats

1/2 tsp baking powder

2 tbsp date syrup

1 tbsp almond butter

+Mix together fruit in a 9 in baking dish or loaf pan

+In a bowl stir in all other ingredients and then crumble over fruit

+Bake at 250 degrees for 1 hour

[Serve warm over strawberry nice cream is our favorite way!]

Enjoy!

I hope you'll give this recipe a try, and let us know if you liked it!

We love seeing photographs of our recipes and just in general hearing from you guys!