Strawberry Rhubarb Crisp (GF)

Spring is the perfect time to make this delectable dessert. Rhubarb is a great late-spring / early-summer vegetable to incorporate because it helps to draw heat from the body with its sour taste. Its bitterness also helps with digestive complaints like constipation. And of course, everyone loves strawberries which are in season in early summer.

Dessert can absolutely be part of an overall healthy diet. Everything in moderation! This crisp is a lovely addition to a family Sunday night meal and is a huge crowd pleaser.

This recipe is so quick and easy to prepare - way easier than pie. Make it in advance to get a really crispy top!

Strawberry Rhubarb Crisp (gluten-free)

4-6 servings

Total time: 60 minutes

Ingredients

For the base:

3 cups sliced strawberries, fresh or frozen (I used organic, frozen)

2 cups chopped rhubarb

1/2 cup coconut sugar

3 tbsp arrowroot starch

For the topping:

1 cup rolled oats (I used organic, sprouted rolled oats)

1/2 cup coconut sugar

1/3 cup gluten-free 1:1 flour (I used Bob's Red Mill Paleo flour)

1/2 cup melted butter

1 tsp cinnamon

Directions

1. Preheat oven to 350F.

2. In a cast iron skillet, combine the base ingredients and mix to coat the berries/rhubarb in the sugar and starch.

3. In a medium bowl, combine the topping ingredients until a crumbly texture forms.

4. Top the base mixture with the topping mixture and spread evenly with a fork or spoon.

5. Transfer the skillet to the oven and bake for 45 minutes.

6. Broil for about 2 minutes to get a really crispy topping. Remove from the oven, and set aside to allow the topping to crisp up further.

Notes

• Top with vanilla ice cream, whipped cream etc. if desired.

• Regular all-purpose flour will work completely fine for this recipe.

• I like to make this crisp during the day, and then once dinner is out of the oven and the oven is cooling down, I put the crisp back in to warm up in the residual heat.

#glutenfree #dessert #springdessert #rhubarb #strawberries #seasonal