When he was small, my youngest son had a habit of filling his pockets with treasures he encountered in his daily adventures. I didn't always understand the value he saw in his chosen objects -- really, how many rocks and sticks could one boy keep? In his eyes, though, each one was beautiful and important. Life is just like that on a larger scale, isn't it? We gather up the precious bits of our experiences and save them all to learn from and enjoy later. Perhaps you'll find a little something here that you'd like to keep in your own pockets. Thanks for visiting.

Friday, May 23, 2014

Strawberry Rhubarb Crisp (gluten-free, vegan)

I sat down in front of my computer about six different times over the past few days to try and write something here, but we're now in the thick of that crazy-busy time of year where there always seems to be sixty-two things going on at once, and I'm finding my thoughts ridiculously scattered.  Today's post will be short and sweet as a result; I'm sharing a recipe for a strawberry rhubarb crisp that I made this afternoon with some local rhubarb we found at our favourite food shop.  (This is much better reading material than all of the other stuff that is bouncing around in my head right now, trust me!)  I have always loved rhubarb, and this crisp, with a little bit of orange thrown in for fun, is a simply delicious way to enjoy its tart springtime flavour.

Strawberry Rhubarb Crisp

For the filling:

3 cups sliced fresh strawberries
2 cups rhubarb, chopped into half-inch pieces
1 tsp orange zest
1/4 cup orange juice
2 tbsp arrowroot flour

For the topping:

1 cup blanched almond flour
1 cup certified pure rolled oats
1/4 tsp sea salt
1 tsp ground cinnamon
1/4 cup melted coconut oil
1 tbsp pure maple syrup
1 tsp vanilla extract

Preheat the oven to 350 F.  Whisk together the orange juice and arrowroot flour in a mixing bowl; add the strawberries and rhubarb and orange zest to this mixture and stir gently to coat the fruit.  Divide the fruit mixture between eight ramekins for individual crisps, or pour it all into an 8x8 inch glass baking pan or a deep pie dish if you prefer.

Combine the almond flour, oats, sea salt, and cinnamon in another mixing bowl.  Whisk together the melted coconut oil, maple syrup, and vanilla in a separate smaller bowl, then pour the wet ingredients into the dry ingredients.  Stir until the mixture is well-combined and crumbly;  sprinkle the topping over the fruit in the baking dish(es) and cover with aluminium foil.

Bake the crisp(s) in the preheated oven for 30 minutes covered, then remove the foil and bake for another 20 minutes, or until the fruit is bubbling around the edges of the dish and the topping is golden brown.  Let the crisp(s) cool slightly and serve while still warm.

This strawberry rhubarb crisp goes wonderfully with a scoop of vanilla coconut milk ice cream. Mmmm, spring!  (As an aside, can anyone tell me how it's possible that a boy who does not like strawberries or rhubarb or oranges absolutely loves a crisp made out of these very fruits?  It's a mystery.)

If you're looking for another way to use rhubarb this time of year, you might enjoy these strawberry rhubarb muffins -- they're one of our favourites.  :)

This post is linked to Gluten-Free Wednesdays.


  1. This looks like a lovely dessert..I've just been making a rhubarb pudding this afternoon.

  2. Made this tonight- my first attempt at baking rhubarb. Delicious! Was going to make a horribly unhealthy rhubarb upside-down cake until I stumbled on your recipe. Thank you! Chopped pecans on top kicked the crunchiness up a notch.

    1. Hi Laura Grace! I'm so glad you enjoyed this crisp -- thank you for letting me know. :) The pecans on top sound like a delicious addition. I'll have to try that next time I make it!