Thank you so much for joining me 🙂 I have a tasty treat for you today! Let us
first take a quick moment to feel deep gratitude for the sun, making today’s
dish both possible and full of flavor. We love you Sun!
It thrills me to share with you a gluten and dairy-free
recipe for Strawberry-Rhubarb Crisp.
Tart rhubarb paired with sweet
strawberries, topped with a crispy crunch. It’s a magical combination! Imagine the most beautiful summer day, whirled into one tasty dish.
In our home, we adore the tart flavor of rhubarb. If you
prefer the sweetness of strawberries to the tartness of rhubarb, simply switch
the amounts, so that you use 1 cup more
strawberries than rhubarb.
Celebrate life, celebrate the sun, and celebrate sun
- 3 cups (16 oz./ 1lb./454g) strawberries, small- sliced in
half, large- quartered
- 4 cups rhubarb, sliced about 1/3 inch thick, or roughly the
same size as strawberries
- 1 Tbsp. cane sugar
- ½ cup brown rice syrup
- ½ cup gluten-free oats
- ½ cup brown rice flour
- ½ cup dark brown sugar
- ¾ tsp. cinnamon
- ¼ tsp. pumpkin pie spice
- 1/3 cup vegan butter substitute (I used Earth Balance
Organic Whipped Buttery Spread)
Preheat oven to 350 degrees F.
In a baking dish add strawberries and rhubarb. Sprinkle cane
sugar over the top, and pour in brown rice syrup. Stir gently, until
strawberries and rhubarb are evenly coated.
In a medium bowl add gluten-free oats, brown rice flour,
brown sugar, cinnamon and pumpkin pie spice, stir until all ingredients are
evenly mixed. Add vegan butter substitute, stir and break-up butter. Using your
hands break up the clumps of butter substitute until small and crumbly.
Evenly sprinkle crumble mixture over the top of the
strawberries and rhubarb.
Bake for 40 to 50 minutes.
*Note: It is
beneficial to allow the Strawberry-Rhubarb crisp to rest for 30 minutes to an
hour before serving to thicken up. Tastes great served with a scoop of Vanilla
Coconut Milk Ice Cream!
To Print, Email, or Text recipe click here.
With love, gratitude,
strawberries & sunshine,