Naturally Sweetened Strawberry Rhubarb Crisp
This seasonal favorite uses fresh, organic strawberries and rhubarb, natural sweeteners, and sprouted oats with einkorn flour to create a delicious, digestible, healthier dessert.
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 8x8 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.
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