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Rhubarb Strawberry Crisp

Rhubarb strawberry crsip in white bowl with fresh strawberries in the backbround.

This rhubarb strawberry crisp uses dates and honey instead of refined sugar to make it a little healthier version of a treat many of us love.

As a kid, I grew up with a garden, apple trees and fresh rhubarb in the backyard. I remember my Mom making rhubarb cake and my Dad making all kinds of things from the apples we grew, including crisp.

I have fond memories of those foods to this day. This recipe takes my love for fruit crisps and rhubarb into one dessert with a few twists.

It pairs up the winning combination of strawberries and rhubarb, but uses no refined sugar. I’ve also used ghee instead of butter in the crisp for those avoiding butter due to food sensitivities or preferences. Ghee is clarified butter that is considered lactose-free, because the the milk solids have been removed. You could also use coconut oil instead of the ghee, if you prefer.

What You’ll Need:

Making the Recipe:

Start by preheating your oven to 350 degrees Fahrenheit.

While the oven is heating, wash and dice the rhubarb and strawberries and place them in a large mixing bowl. You can then dice the dates and add them to the bowl as well.

Next, you will add the lemon juice and salt to the mixture and stir it up. Place the fruit in the bottom of a 9×13 baking pan or 2 smaller ones.

In another bowl, mix up the oats, flour, cinnamon and honey. Melt the ghee (or coconut oil if you prefer) and add it to the crisp mixture. Stir it well and spread it on top of the fruit.

Bake in the oven for 45 minutes.

This is delicious served with some ice cream or whipped cream.

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Rhubarb strawberry crsip in white bowl with fresh strawberries in the backbround.

Rhubarb Strawberry Crisp

  • Author: Cheryl Englebretson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Desserts & Treats
  • Method: Bake
  • Diet: Gluten Free

Description

This rhubarb strawberry crisp uses dates and honey instead of refined sugar to make it a little healthier version of a treat many of us love.


Ingredients

Scale

Fruit Filling:

  • 4 cups rhubarb, diced in 1/2 inch pieces
  • 4 cups strawberries, halved
  • 1/2 cup medjool dates, diced
  • 3 Tbsp. lemon juice
  • 1/2 tsp. kosher salt
  • 3 Tbsp. ghee (or coconut oil)

Crisp Topping:

  • 2 cups rolled oats, gluten free
  • 1 1/2 cups all purpose flour, gluten free
  • 1/4 cup honey, raw
  • 1 tsp. cinnamon
  • 5 Tbsp. ghee (or coconut oil), melted

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Dice the rhubarb and the dates. Cut the strawberries in half. Place them in a large mixing bowl.
  3. Add the lemon juice and salt to the mixture and stir well. Put the fruit in the bottom of a 9×13 baking dish. Spoon the ghee (or coconut oil or butter) in 6 spots evenly spaced over the fruit.
  4. Place the oats, flour, cinnamon and honey in a mixing bowl.
  5. Melt the ghee (or coconut oil or butter) and add it to the crisp topping. Stir well to ensure the honey and ghee are well incorporated throughout the topping.
  6. Spread the topping over the fruit and bake in the oven for 45 minutes.

Notes

This is delicious with a little vanilla ice cream or whipping cream. You can usually find non-dairy options, if that is your preference.

To make this recipe vegan, replace the honey with maple syrup.

Keywords: vegetarian, no refined sugar

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