Naturally Sweet Strawberry Rhubarb Crisp – akukskitchen.com
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Dessert  /  June 11, 2009

Naturally Sweet Strawberry Rhubarb Crisp

by Rebekah Kuk
I love to make this Strawberry Rhubarb Crisp with natural sweeteners and sprouted oats

This post was updated on 2/22/22

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It’s Rhubarb Season!

I’ve been looking forward to strawberry and rhubarb season for a while now. Justin and I were recently driving back from visiting family in Pennsylvania, and there was an open-air market along the road with mostly plants, but a few fruits and veggies as well. They had a lovely little carton of bright red strawberries, and I thought to myself, I guess I’m making strawberry rhubarb crisp this week!

Spice It Up With Cardamom

The enchanting ingredient in this crisp is cardamom. I bought it special for the recipe, but I had been looking for a reason to buy it for a while. It gives it such a nice flavor, but not so strong that it’s overpowering. Other interesting ingredients include nutmeg and chopped almonds in the topping. I’m used to making fruit crisps with cinnamon, and I was tempted to use it in this recipe, but at the last minute I went with the nutmeg and am glad I did. It goes really nicely with the cardamom.

Naturally Sweet Strawberry Rhubarb Crisp is a seasonal favorite in our household.

Give It A Try…

Go out of your way to make this recipe if you have to — it’s really worth it! And use fresh, organic fruit. It makes a big difference to have full flavor strawberries compared to others that are pumped up to be big in size but not big in flavor.

I used sprouted oats in the topping and Einkorn flour to reduce the phytic acid and make this dessert healthier and more digestible. I love to order these ingredients from Thrive Market. If you’re not a member yet with Thrive, you can join now and choose a free gift.

Thanks for reading, and I’ll see you next time.

Rebekah

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Naturally Sweetened Strawberry Rhubarb Crisp

Naturally Sweetened Strawberry Rhubarb Crisp

Rebekah KukRebekah Kuk
This seasonal favorite uses fresh, organic strawberries and rhubarb, natural sweeteners, and sprouted oats with einkorn flour to create a delicious, digestible, healthier dessert.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • 1/2 cup sprouted oats
  • 1/2 cup whole wheat einkorn flour
  • 1/3 cup coconut sugar
  • 1/3 cup sliced almonds
  • 1/2 tsp ground nutmeg or cinnamon (divided)
  • 4 tbsp butter
  • 5 cups (1 lb) rhubarb, sliced 1/2" thick
  • 2 cups strawberries, hulled and halved
  • 1/3 cup maple syrup
  • 1 1/2 tsps grated orange peel
  • 1/3 cup fresh squeezed orange juice
  • 2 tbsp whole wheat einkorn flour
  • 1/2 tsp ground cardamom

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Butter an 8×8 inch glass dish.
  • Mix remaining ingredients in large bowl: rhubarb, strawberries, maple syrup, orange zest, orange juice, cardamom, 2 tablespoons of flour, and remaining 1/4 teaspoon of nutmeg/cinnamon. Let stand until juices form, about 15 minutes.
  • Combine oats, 1/2 cup einkorn flour, coconut sugar, almonds, 1/4 teaspoon nutmeg/cinnamon, and pinch of salt in a medium bowl. Cut in butter with two butter knives or a pastry blender until mixture resembles coarse crumbs.
  • Pour strawberry rhubarb mixture into prepared dish. Sprinkle with buttery oat topping. Bake until golden brown on top, about 45-50 minutes. Serve warm with homemade raw ice cream or whipped cream.
Keyword Ancient Grains, Egg Free, Naturally Sweetened, Seasonal, Spring, Vegetarian, Whole Grain
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Tags

  • Egg-free
  • Seasonal
  • Spring
  • Vegetarian
  • Whole Grain

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1 comment

  • LynnaeEtta
    June 13, 2009

    Yum, yum, yum! This looks (and looked when I saw it today) delicious! I'll have to work on a gluten-free version… 🙂

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