This healthy rhubarb strawberry crisp recipe is incredibly simple to make, and very tasty. The crumble on top uses nuts instead of oils (whole food), and is slightly crispy, it is pleasurable to eat the crunchy topping with the soft fruit.
For this recipe, I added frozen pre-sliced strawberries. Fresh would work also.
Rhubarb is sour like a lemon, and strawberries are naturally sweet and together they transform into a comforting and delicious dessert or healthy snack.
Preheat oven to 350° F
Wash and dice rhubarb into evenly sized , 1/2 inch (1.5cm) approx slices. Wash and slice strawberries.
Place fruit into a 9x13 ungreased baking dish.
In a small bowl mix cornstarch, filling spices (garam masala or your substitute), and sugar until well combined and lump free. Sprinkle evenly over the fruit.
In a food processor, on high speed, blend oats, spices, sugar, pecans and salt.
Once the nuts are finely ground, while processing on medium, slowly add the lemon juice to make the mixture crumbly.
Do not over process, or the mixture will form into balls/ be too mushy.
Sprinkle oat topping crumble over the fruit. Use a spoon to break up chunks first.
Bake for 30-40 minutes. The crisp is done when the fruit is bubbling and the topping is light brown in the center.
You can opt to brown the top by broiling on low for 3 minutes, I didn't.
If you have less fruit, adjust the amount of oats to be less as well.
Fresh lemon juice seems to burn more easily, watch your topping for burning if you used fresh.