This post was updated on 2/22/22Jump to Recipe
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.
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.
Naturally Sweetened Strawberry Rhubarb Crisp
- 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
- 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.