When strawberries meet rhubarb, it’s love at first sight. Instant summer lovin baked in a pan.
Strawberry-rhubarb crisp, I could eat you for days.
My roommate Hannah keeps a binder of loose-leaf recipes in the kitchen. Among them is her dad’s strawberry-rhubarb crisp. We adapted it slightly by swapping in coconut oil for butter and using gluten-free oats. The result was sweet, tangy, and very, very juicy. But I believe that crisps, like brownies, are best served gooey.
- 1 quart strawberries, quartered
- 1-1 1/2 pounds rhubarb, chopped
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup gluten-free quick cook oats
- 3/4 cups gluten-free flour (I used Bob’s Red Mill)
- 1 cup coconut oil, softened
- 1 teaspoon salt
Grease the bottom and sides of a 9″ cake pan and fill with rhubarb. Cover rhubarb with 1 tablespoon of sugar, add the strawberries, and combine.
Mix the remaining ingredients in a separate bowl until it forms a crumble. Spread topping evenly over the fruit and bake for 35 minutes at 375 degrees.