This healthy rhubarb strawberry crisp recipe is incredibly simple to make, and very tasty. The whole foods crumble on top contains lemon juice and optionally nuts. Both variations produce a crunchy topping, pleasurable to eat with soft fruit.Frozen pre-sliced strawberries or fresh strawberries both work fine. As do other sweet frozen fruits like blueberries. Rhubarb is sour like a lemon, and strawberries are naturally sweet and together they transform into a comforting and delicious dessert or healthy snack.
1/3cupbrown sugarI use brown sugar in the topping for the color.
1/4cuplemon juicefreshly squeezed or bottled, or orange juice
Preheat oven to 350° F
Prepare the Fruit Filling
Wash and dice rhubarb into evenly sized , 1/2 inch (1.5cm) approx pieces. Wash and slice strawberries.
Place fruit into a 9x13 ungreased baking dish.
In a small bowl mix cornstarch and sugar until well combined and lump free. Sprinkle evenly over the fruit with a spoon.
Prepare the Oat Crumble Topping
If using nuts: In a food processor, on high speed, blend oats, sugar, and optional pecans. 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.
For nut free version: combine oats, sugar, and juice in a medium bowl with a spoon.
Taste test for sweetness and add more sugar if desired.
Sprinkle oat topping crumble over the fruit. Use a spoon to break up any chunks first.
Bake uncovered for 30-40 minutes. The crisp is done when the fruit is bubbling and the topping is medium brown in the center.
If you have less fruit, adjust the amount of oats to be less as well. Fresh lemon juice seems to burn more easily than bottled, watch your topping for burning when you use fresh.