This fuss-free strawberry rhubarb crisp is entirely gluten-free and vegan. And did I mention delicious?
Strawberry-rhubarb anything immediately brings me back to the lazy days of summer. It’s sweet-tart combination has me swooning for picnics, golden light and soft, warm breezes. Not to mention that there’s really nothing better than a slightly warm crisp topped with cold vanilla ice cream or coconut whipped cream (a new favorite of mine) in the summertime.
Technically a vegetable, rhubarb has quite the affinity for pies, jams, cobblers and crisps. With their peak season from April to June, strawberries are no stranger the way of sweet treats either. Best of all, strawberry and rhubarb are total buds when it comes to baking. When baked, strawberries take on an almost cotton candy like flavor, paired with the citrusy-sour notes rhubarb provides. Pure heaven!
While most of us are strawberry connoisseurs, when it comes to shopping for rhubarb, try to avoid floppy stalks. (This means that the rhubarb was picked a while ago.) Opt for thin, crisp, red stalks for the freshest rhubarb around. But let’s not forget about the oat and pecan-studded strawberry rhubarb crisp topping!
For the topping we’re talking about a most delicious combination of oats, pecans, cinnamon, maple syrup, coconut oil and a few other goodies. By the way, coconut oil provides a lightness here that you just can’t get with traditional or even vegan butter. It bakes the crisp into a world of golden-brown perfection.
Of course, what would a strawberry rhubarb crisp be without a proper topping of whipped cream or ice cream? I topped mine with a healthy scoop of coconut whipped cream and some chopped pistachios, because, well, I like pistachios.
If you try this recipe, I’d love to hear from you! Leave a comment and rate this strawberry rhubarb crisp (once you’ve tried it). Be sure to tag your Instagram #homegrownprovisions or Tweet me @homegrownprov so I can see all the deliciousness you’re making!