Strawberry Rhubarb Crisp
1 quart of strawberries, hulled and quartered
8 skinny stalks of rhubarb (or 3 thick stalks), chopped
3 tablespoons of raw sugar
2 tablespoons whole wheat flour
For the crumble:
1/2 cup whole wheat flour
1/2 cup rolled oats
1/2 cup raw sugar
1/4 tsp sea salt
6 tablespoons butter, cubed
Fresh Whipped Cream:
1 cup heavy cream
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup, honey, agave syrup, or sugar
1. Preheat oven to 350 degrees. In a pie dish or casserole dish, combine the chopped strawberries and rhubarb. Sprinkle evenly with the 3 tablespoons sugar and 2 tablespoons flour. Set aside.
2. In a large mixing bowl, combine the flour, oats, sugar, salt, and butter. Work the mixture with clean hands until everything is nicely incorporated and crumbly. It may take a few minutes to get it to the right consistency.
3. Sprinkle the crumble mixture evenly over the strawberries and rhubarb in the baking dish.
4. Bake for 40-45 minutes until the strawberries and rhubarb are nice and bubbly.
To make the whipped cream:
Combine the cream, vanilla, and your choice of sweetener in a mixing bowl. With a hand mixer, beat until the cream has thickened nicely (about 2 minutes).
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