Strawberry Rhubarb "Crisp"

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Nothing reminds me more of summer than strawberry rhubarb. There is a distinct tartness that makes you crave one more bite. The reason why I say “crisp” is because typically a crisp or cobbler have butter, sugar and flour mix together to create the texture. But I want to make this more guilt free! So it certainly won’t be as crunchy but is certainly better for you!

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Ingredients:

Filling

• 1 Cup of Rhubarb, chopped (This is about 2 stalks for me)

• 1 Cup of Strawberries, chopped

• 2 Tbsp of White Sugar

• 1 Tsp of Vanilla

Topping

• 1 Cup of Rolled Oats

• 1 Cup of Nuts (Chopped Pecans and Sliced Almonds work great)

• 1/3 Cup Brown or Palm Sugar

• 1/2 Tsp Salt

• 1/2 Tsp Cinnamon

• 1/4 Coconut Oil, Melted

Optional for the Topping:

• 1/4 tsp Nutmeg or Cardamom

• 1/3 Cup of Coconut Flakes (for the crunch!)

Required Equipment:

• Pyrex with flat bottom or deep dish for baking

What’s Next:

1. Preheat the oven to 350 degrees. Mix all the filling ingredients (strawberry, rhubarb, vanilla and sugar) together and spread across the bottom of the baking dish in one layer

2. Mix the rest of the topping ingredients together (oats, nuts, sugar, salt, spices and coconut oil). Sprinkle evenly across the fruits in the baking dish

3. Bake for 40-50 minutes, until the filling is bubbly and the topping is golden brown!

4. Serve warm with ice cream is highly recommended!