Summer Weekend: Strawberry Rhubarb Crisp

Happy Monday everyone! How was your weekend? Was the weather perfect and summer-like where you live? It sure was in Minneapolis! It was sunny and in the 70s on Saturday and Sunday. The weekend was filled with a bit of work (as usual), but also lots of fun and relaxing.

Like impromptu yoga:
Any other yogis feel compelled to do wheel pose anytime you see something in a sort of curved shape? Clearly, I do.
We also spent time looking at city-contained nature, which is my favorite kind of nature. (I realize that’s not a hugely popular sentiment, but seriously, trees and water are awesome, as long as I can see a skyscraper nearby. CityGal4Life.)
And it was the perfect weekend to take our first trip of the year to the St. Paul Farmer’s Market:
(EBT is the food stamp card in the Twin Cities. Love that our farmer’s markets accept them!)
This early in the season, the market is mostly still just herbs, plants, and flowers, but lots of the vendors had rhubarb too. I couldn’t resist buying a bunch, and right away I started to plan a vegan, gluten-free version of one of my favorite fruity treats: Strawberry Rhubarb Crisp!

Strawberry Rhubarb Crisp (vegan, gluten-free, refined sugar free)
Filling
2 pints fresh strawberries, rinsed and sliced
4 T arrowroot powder
1 bunch rhubarb (about 6 stalks), chopped
1/2 cup maple syrup
Crisp Topping
1 c almond flour
1/3 c oats (gluten-free oats if you’re gf!)
zest from 1 small lemon
3/4 c coconut sugar
pinch salt
1/3 c coconut oil
Toss the strawberries, rhubarb, maple syrup, arrowroot, and lemon zest in a large bowl. Let sit as you prepare the topping (longer–up to an hour–if possible).
In another bowl, mix together the almond flour, oats, coconut sugar, and salt.
Add the coconut oil and rub the oil into the dry ingredients with your hands. Keep mixing until the coconut oil is evenly distributed, making the dough crumbly and clumpy in some parts. Refrigerate this bowl while you continue to prepare the next steps.
Preheat the oven to 375 degrees. Pour the strawberry mixture into a pretty pie dish (okay okay, it doesn’t have to be pretty). Scatter the oat/flour mixture on top of the fruit, distributing it evenly. Bake for 45 minutes, until the topping is browned and the fruit is bubbling up around the sides. Let cool at least 20 minutes before serving. Serve with vanilla coconut milk ice cream if desired. (I think you ought to desire this).
The flavors in this POP. Tangy, zesty, but also perfectly sweet. It tastes just like early summer.
Do you prefer pies or crumbles/crisps? Fruit pies or creamy pies (like chocolate or key lime)? What’s your favorite dessert for summer?
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6 thoughts on “Summer Weekend: Strawberry Rhubarb Crisp

    • Are you liking the CSA? We were strongly considering getting one, but thought it would give us less incentive to go to the farmer’s market, so decided against it!

      • I loved it! It was a Winter/Spring CSA (January – May). A farm in Wisconsin partnered with a farm in California, so it was half local wintery stuff, half fun stuff like avocados and artichokes. But I decided against a summer share for the same reason – I love the farmers market and roadside stands!

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