Right now the rhubarb in my garden is growing so fast and is almost as tall as me! I've never seen a rhubarb season like this one! Wow!! It's impressive. So, what to do with all of that rhubarb-well I think that dessert is where rhubarb really shines. I just love tart fruits in desserts and rhubarb and strawberry pair together so well to compliment each other in this crisp.
My strawberries are also growing, but they are just little green "babies" right now so I needed to make this with store-bought berries. It still has so much delicious flavor! Wow! I also love how the richness of the molasses comes out in place of the traditional brown sugar in this dessert.
I hope that you will share this one with friends and family- maybe at your first barbecue of the season because the weather is starting to get warm and sunny. Yay! Enjoy!
Strawberry Rhubarb Crisp:
3 1/2 cups rhubarb, sliced into 1/4 inch pieces
3 1/2 cups fresh strawberries, sliced
3/4 cup raw honey
1/4 cup molasses
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup gluten free flour mix
1/2 cup gluten free oats
1/4 cup coconut sugar
1 teaspoon cinnamon
3 tablespoons coconut oil
1. Grease a 9 inch pie pan with coconut oil.
2. Heat the oven to 375F.
3. Mix together all of the ingredients for the filling in a medium bowl. Let the mixture sit for about 30 minutes so that the flavors can combine.
4. Mix together the crumble topping ingredients. Mix well with your fingers so that the coconut oil is well distributed in the topping.
5. Put the filling into the greased pie pan. Then, top with the crumble topping. Bake for 35-45 minutes or so or until the mixture is bubbling and the top is nicely browned. Enjoy!