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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.

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Strawberry Rhubarb Crisp
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Strawberry Rhubarb Crisp

[Serves 2-4]


Ingredients:

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


Directions:


+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!


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3 Comments


Susan Smeltzer
Susan Smeltzer
Jul 02, 2021

Hi Britt,


You have 250 degrees on this recipe, is that correct?

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Eviee Carter
Eviee Carter
Aug 18, 2021
Replying to

Wait no it is 250. She says she likes to put it on a lower temperature because it has almond butter in

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