Strawberry Rhubarb Crisp Recipe
A fruity delicious strawberry rhubarb crisp with coconut oil crumb topping - this recipes includes a gluten-free option.
Ingredients
- 2 cups strawberries washed, hulled and halved
- 2 cups rhubarb cut in 1-inch cubes
- ½ cup sugar
- ½ tablespoon orange zest
- ¾ tablespoon cornstarch
- ⅓ cup orange juice preferably freshly squeezed
- ½ cup flour use oat flour for a gluten-free version
- ¼ cup brown sugar
- ½ cup rolled oats
- ⅛ teaspoon salt
- ¼ cup coconut oil or butter; melted
- 2 tablespoons sliced almonds
Instructions
- Preheat your oven to 350°F/180°C.
- Place strawberries, rhubarb, ½ cup sugar and orange zest in a 8x8-inch square baking dish. In a small bowl dissolve cornstarch in orange juice and combine with the fruit in the baking dish.
- In a medium bowl whisk together flour, brown sugar, salt and oats. Add melted coconut oil and work into crumbs by hand.
- Spread the crumb mixture over the rhubarb and strawberry mix. Sprinkle sliced almonds on top. Bake for 1 hour until golden brown.
- Serve warm with scoops of vanilla ice cream or whipped cream.
Nutrition
Nutrition Facts
Strawberry Rhubarb Crisp Recipe
Serving Size
1 serving out of 6
Amount per Serving
Calories
292
% Daily Value*
Fat
12
g
18
%
Saturated Fat
8
g
40
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
54
mg
2
%
Potassium
292
mg
8
%
Carbohydrates
47
g
16
%
Fiber
3
g
12
%
Sugar
30
g
33
%
Protein
3
g
6
%
Vitamin A
77
IU
2
%
Vitamin C
39
mg
47
%
Calcium
67
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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