This is the best dairy free strawberry rhubarb crisp that the whole family will love and ask for more!
One thing we inherited when we purchased our home was a very healthy rhubarb bush. Rhubarb is a perennial and faithfully comes back every year. When it starts popping up out of the ground my kids start talking about all the yummy ways we can eat it and bake with the rhubarb.
With the weather warming up we’ve started to see strawberries for sale in the market too. My husband actually picked some up last week, and although they aren’t quite ripe enough to snack on, we’ve decided to add it into our favorite rhubarb crisp recipe!
Just like all of my recipes around here, they’re dairy-free.
My youngest has a dairy allergy, I have a sensitivity to dairy, and my husband is intolerant. So needless to say we avoid dairy in our home. I actually “try” and make all of our food animal product free.
After reading the book How Not to Die by Dr. Michael Greggor we try and add as many plants as possible into our diet. And rhubarb is certainly a plant – so we should enjoy it and all it’s health benefits!
Did you know that rhubarb is also a great source of vitamin K!
Vitamin K is important for blood clotting and bone health. Along with vitamin K, it also contains two grams of fiber, calcium, and vitamin C! But beware – rhubarb leaves contain high amounts of oxalic acid, which can cause health problems when eaten in higher amounts. Symptoms can include mild gastrointestinal symptoms, as well as more serious problems, such as kidney stones and kidney failure. Yeek!
Ok – so the take away… eat cooked rhubarb stems in yummy desserts like strawberry rhubarb crisp recipe!
Here’s a 30-second video clip of the process
Strawberry Rhubarb crips recipe:
For the fruit:
- 3 cups rhubarb – cut into 3/4″ pieces
- 2 cups strawberries – hulled and cut into 3/4″ pieces
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- pinch of salt
For the topping:
- 1 cup of flour
- 1 1/2 cups rolled oats
- 2/3 cup light brown sugar
- 1/2 cup butter – or dairy-free butter
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees F and grease an 8″x8″ baking dish.
- In a large mixing bowl or stand mixer, stir together the sugar, cornstarch, vanilla, and salt. Add the chopped fruit and Let sit for at least 5-10 minutes while preparing the topping.
- In another large mixing bowl, stir together the flour, oats, brown sugar, melted butter, and salt.
- Add the fruit mixture to the pan. Next, add the topping over top of the fruit mixture.
- Bake for 40-45 minutes. The topping should be firm and the fruit should bubble over when done. The filling may also appear runny it’s warm but will thicken as it cools.
- Make sure it cools for 30 minutes before serving.
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As always pals,
Thanks for reading along!
Kori~ from The Farmhouse Life