That way I get the most out of the fresh rhubarb, but still get to enjoy it during the sadly rhubarb-free months of the year. I buy piles every spring, do all sorts of baking with it (with strawberries or on its own), and then chop up and freeze the rest. One of my favorite things in the world is rhubarb season! And easy! So long as your butter is already soft, you can just about have this dessert ready to go by the time your oven finishes heating up. Sweet and tart, full of great flavors like ginger, cloves, and cinnamon, topped with oatmeal and pecans. Let cool before serving.Whether you love rhubarb desserts or only ever have it with strawberries, you have to try this spiced rhubarb crisp! Bake – Bake for 40-45 minutes at 375☏ or until the crisp turns golden brown and edges begin to bubble over with berry filling.Sprinkle the oat mixture over top of the strawberry rhubarb filling in an even layer. Break apart the butter into pea-sized pieces using a pastry cutter or your fingers. Make The Crumble Topping – Add rolled oats, oat flour ( you can make your own easily using this tutorial), unsalted butter, coconut sugar, cinnamon and salt to a different bowl and mix together.Mix together then add to the bottom of the baking dish in a single layer. Drain the rhubarb and strawberries, then add it to a large bowl along with arrowroot powder (or 1/2 Tbsp cornstarch), lemon juice and vanilla extract.This will help to release any excess juices from the fruit. Mix them together and let sit for 10-15 minutes. In the other bowl add the strawberries and 2 Tbsp of coconut sugar. Make The Strawberry Filling – Grab two small bowls and add chopped rhubarb to one along with 1/4 cup coconut sugar.The process to make this strawberry rhubarb crisp is done in two steps. Plus These – You’ll also need arrowroot powder, lemon juice, vanilla extract, cinnamon and salt.The butter is cut into small pieces to create the perfect crisp. Unsalted Butter – You’ll need cold unsalted butter to create the crispy oat topping.You could also use lakanto monkfruit sweetener which is a great sugar-free alternative. Coconut Sugar – I love to use coconut sugar in my baking because the sweetness is far more subtle and won’t overpower the natural flavors of other ingredients.Old Fashioned Rolled Oats – I use these sprouted oats that are gluten-free and just love ’em! (they’re also made in a peanut-free facility for anyone with nut allergies).Strawberries – Sadly those fresh local strawberries aren’t quite in season just yet, so I’m using ripe strawberries from the grocery store (they were still totally delicious).You can usually find it at a local grocery store as well during the Spring and Summertime. Rhubarb – My mom was at the farmers market last weekend and grabbed me this delicious rhubarb.You’re looking at a gorgeously simple dessert made with: Things like good quality rolled oats and real food sweeteners really do make a big difference in the quality of taste and nutrition that your family receives. The great thing about homemade baking is that you can control the ingredients you put into your food.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |