Strawberry Rhubarb Crisp
I know a lot of the recipes that are featured here on Flavour are either classics with a twist or a new combination of flavours or purely showcasing unusual ingredients. Today’s post is quite modest. It’s simply a beautiful seasonal crisp, filled with fresh rhubarb from my garden. I’d have to say that ‘crisps‘ have always been one of my favourite desserts. As you all know, I’m not a huge fan of cake in general, but a dessert packed with fresh fruit with slightly sweet and tart flavours, is definitely up my alley.What I’ve found with a lot of crisp recipes is that there is so much extra sugar added to it. In my opinion, doesn’t belong there. If you’re using quality fresh fruits, then why mask all that beautiful flavour with cups and cups of processed, refined white sugar. And since all my posts as of late have been moving towards a healthier direction, this one was certainly with which to transform. Except for a small amount of butter added to the topping mixture, I used quite healthy ingredients. And to be honest, a little butter every now and then won’t kill you. My thoughts are…the key to a healthy, wholesome life is more about balance than denial, right?
Equipment
- 1 oven
Ingredients
- 4 cups fresh garden rhubarb chopped
- 1 pint fresh strawberries chopped
- 1 tablespoon agave nectar
- 1 cup whole oat flakes
- 1/4 cup brown sugar
- 2 tbsp butter
- 2 tsp cinnamon
Instructions
- In a large bowl, mix together chopped rhubarb, chopped strawberries and agave nectar.
- Pour into a large cast iron pan [or any other baking dish you prefer]. Set aside.
- In a smaller bowl, mix together oat flakes and brown sugar.
- With your fingers, gently cut in butter into the dry mixture.
- You don’t need very much of it, just enough to bring the whole topping together.
- Pour over fruit and bake for about 40 minutes.
- Fruit will become tender and slightly bubbly and the topping with be nicely toasted.
- Serve hot out of the oven and enjoy!