My grandma grows a lot of rhubarb and has extra every year. I have never taken any until this year, so I could make strawberry rhubarb crisp for the first time. I wasn’t sure how it would turn out because I had heard how tart rhubarb is. And my husband had made it very clear that no matter how much sugar I put in it, he wasn’t going to like it and that he has had it made every way possible as a kid. Well guess what, he loved it! I believe his words were that it was AMAZING. It was almost gone in 1 day. And there was no added sugar! I used maple syrup to sweeten it. If it’s real maple syrup, it’s definitely better for you than sugar because it’s high in magnesium, potassium, calcium and zinc. Regular maple syrup has: high fructose corn syrup, regular corn syrup, caramel color, artificial flavors and preservatives. Honey is better for you than maple syrup but this recipe needed something that would really sweeten it up since rhubarb is so tart. And I heard that Grade B maple syrup is better because it’s the second tapping and the syrup has more nutrients. Grade A is still okay to use though. As you can see in the picture at the bottom of this post, I have Grade A. Partly because I always forget which one is better, haha.
Note: I froze some of the rhubarb from my grandma. It is REALLY hard to cut after it has been froze, and it’s full of water. I reduced the amount of water in the filling recipe below by half when I used the frozen rhubarb.
For the Filling:
- 16 oz organic strawberries
- 2 stalks of rhubarb (about 2 cups, sliced thin)
- 1/2 cup water
- 1/4 cup maple syrup
- juice from 1/2 a lemon (I just do a few good squirts)
- 1/4 tsp salt (I use sea salt)
- 2 TB chia seeds (optional – I grind my seeds)
For the Topping:
- 1 cup rolled oats
- 1/2 cup flour
- 2 TB coconut oil, or butter
- 2 TB maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
Preheat oven to 375 degrees. Cut up the strawberries into chunks and slice the rhubarb thin. In an 8 x 11 baking dish, mix up the filling ingredients with a large spoon. Mix the topping ingredients in a bowl until crumbly. Crumble on top of the filling. Bake for 45 minutes or until crisp and lightly browned. Let cool for 5-10 minutes and serve.
Coconut Oil (I heard this is a good brand):
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