Ever since I made a strawberry-rhubarb pie a few years ago, the combination has been one of my favorites. This year, being inspired by Danielle Walker and her strawberry rhubarb crisp recipe in her cookbook "Meals Made Simple," I decided to try something a little different. The result has quickly become my go-to spring dessert. Friends have a baby? Strawberry-rhubarb crisp. Small group coming for dinner? Strawberry-rhubarb crisp. Quick weeknight dessert? Strawberry-rhubarb crisp. It's light and not overly sweet and the leftovers make a perfect breakfast with a little almond milk poured over the top.
adapted from Danielle Walker's "Meals Made Simple" and Shauna Niequist's "Bread and Wine"
2 lbs strawberries, stems removed and cut in quarters
1lb rhubarb, chopped
1/4 C honey
1/4 C orange juice
2 TBSP arrowroot powder (or cornstarch)
1 tsp vanilla extract
1 C gluten-free old-fashioned oats (or regular old-fashioned oats)
1/2 C raw walnuts, chopped
1/2 C almond meal
1/4 C maple syrup
1/4 C olive oil
1/2 tsp salt
Preheat oven to 350 degrees. Mix all filling ingredients in a mixing bowl. Pour into an 8x8 baking dish. In a separate bowl, mix all topping ingredients. Spread topping evenly over filling and cook 30 minutes. Enjoy!
Hope you'll give this a try this weekend! I'm planning to make it again for our Memorial Day cookout (that I haven't planned at all besides making this - the end of the school year always gets me!). Happy Weekend friends!