Rhubarb and Strawberry Crisp

Don't we all have a certain nostalgia for fresh fruit? My mom has always had a little garden and in it the usual suspects: tomatoes, raspberries, strawberries, carrots, and this big mess of a bush called rhubarb. I just remember this sour and tough stalk being turned into something soft and sweet in pies and crisps. To this day my mom makes a wonderful strawberry rhubarb crisp with the rhubarb from her garden and I will never say no to it, even if it isn't the healthiest of desserts. Eating with family and with love and joy in your heart is not to be tampered with.


That being said, it's in my nature to turn most things into a whole food, refined sugar free, health-nut version of an old favourite. My mom and I even did a little blind taste test with our crisps side by side, and we both agreed it was hard to tell the difference! The recipe I'm about to share with you uses only 2 tbsp of honey as a sweetener, and I'd even attempt it with no honey in the crisp portion. The natural sugars from the fruit, the lemon and the ginger really come through. It tastes real, wholesome and delicious.


Rhubarb & Strawberry Crisp


The Fruit

2 cups chopped strawberries
2 cups chopped rhubarb
1 tbsp honey
3 tbsp chia seeds
2 tbsp lemon juice
1/2 tsp lemon zest
1 inch ginger knob, grated
1 tsp vanilla extract

The Crisp

1 cup Organic Traditions Sorghum Cereal *
1/2 cup chopped walnuts
1/4 cup shredded coconut
3 tbsp coconut oil (softened)
1 tbsp honey


* A substitution to this would be an organic packaged muesli, granola, or rolled oats.


Preheat oven to 375F. Chop the strawberries and rhubarb and add to a mixing bowl. Add the grated ginger, lemon juice, lemon zest, chia seeds, honey and vanilla. Mix well. 

In a separate bowl, mix together the sorghum cereal, chopped nuts, coconut, coconut oil and honey. Ensure that the coconut oil is at least malleable. It should mix well with the crisp, and help to bind everything together.

In a 8x8 inch baking dish (or casserole dish), lay out the fruit mixture followed by the crisp. Bake for 30 minutes, and enjoy! It pairs well with fresh chopped fruit, ice cream, coconut whipped cream, or by itself!