Strawberry Rhubarb Crisp

Strawberry rhubarb crisp makes an excellent seasonal treat. It works equally well as a healthy dessert or breakfast.

This recipe comes out slightly tart, even with a little sugar. It an be made sugar-free by leaving all the sweetener out and increasing the ratio of strawberries to rhubarb, or by using a sugar substitute.

To make it gluten-free, make sure the oats and granola come from a source that certifies no cross-contamination with other grains.

Strawberry-Rhubarb Filling

• 4 stalks of rhubarb(about 3 cups), from your garden or farmers market
  
• 3 cups fresh organic strawberries, more or less
  
• Cinnamon to taste (I use 1 Tbsp; some prefer less)
  
• 2 Tbsp cornstarch (or tapioca or rice flour)

Chop the rhubarb and strawberries, not to finely.
Mix everything together in a baking dish (8 x 8, or equivalent), tossing by hand.

Crisp Topping

• 1 cup of granola (not too sweet)
  
• 1 cup of rolled oats
  
• 3 Tbsp flour (wheat, rice or tapioca)
• 1/4 cup brown sugar
  
• salt to taste
  
• 2 Tbsp butter, softened

Mix in a bowl, by hand or with a fork
Dump the topping onto the fruit in the baking dish, and pat it into place until all the fruit is covered evenly.

Baking
Place in pre-heated oven at 325 degrees F for about 40 minutes, or until fruit is bubbly and the topping looks browned and crisp.

Also cooks well in a solar oven.

(as seen in this strawberry rhubarb crisp video cooking demonstration)

For solar cooking, make sure to use a dark dish that is oven-safe but not too thick, and double the cooking time. Topping may not get as crisp; but using fewer oats and more granola gives a similar end result.