Rhubarb is among the first perennial plants to come up in the spring. My daughters and myself anxiously wait for the first harvest every year. Thankfully the late-spring rains make our rhubarb plant flourish! Once it is ready to harvest, we bake our traditional Grain Free Strawberry Rhubarb Crisp.
Rhubarb is such an interesting plant. Growing up in New England, we always had several plants growing in the corner of the garden. They seem to grow effortlessly with a little sunshine and plenty of water. When I moved to Michigan, my mom dug up a portion of her plant so I could eventually have my own to harvest. My rhubarb was planted in a mostly sunny spot in my little garden. For the last fifteen years I have shared wonderful tangy rhubarb with my family.
6 Reasons to Eat Rhubarb
- improves digestion due to high dietary fiber
- contains vitamins C, K, & B
- rich source of calcium which stimulates bone growth
- amazing amount of antioxidants
- low caloric
- contains potassium, manganese, copper & iron
Rhubarb is a wonderful boost to your health!
Strawberries are known for their high antioxidants! The biggest factor when choosing strawberries is to locate a local patch near you that doesn’t use any chemicals on their plants. We have been fortunate to have a wonderful patch close to home. The owners of the patch take pride in being chemical free. They wanted kids to be able to pick and eat right from the vine. In fact, they would tease my girls when they were little if they didn’t see any stained fingers and lips when we went to pay for our strawberries.
6 Reasons to Eat Strawberries:
- great source of antioxidants
- organic compounds boost short term memory
- low in calories, one cup is 54 calories
- contain potassium, magnesium, and Vitamin K which all support bone health
- reduces inflammation due to lowering the C-reactive proteins
- support skin, nail & hair health due to the high biotin content
It is easy to see why strawberries are among the world’s healthiest foods!
Grain Free Strawberry Rhubarb Crisp
- 3 c. strawberries, sliced
- 2 c. rhubarb, diced
- 2 tsp. lemon juice, organic, not from concentrate
- 2 T. coconut sugar, organic
- 2 T. maple syrup
- 2 T. arrowroot powder
- 6 T. butter, organic Topping
- 1/4 c. coconut sugar, organic Topping
- 1/4 c. finely shredded coconut, unsweetened Topping
- 3 T. coconut flour, organic Topping
- 1/4 c. tapioca flour Topping
- 1 T. ground cinnamon, organic Topping
Preheat your oven to 350°. Grease a glass pie dish with organic butter or softened coconut oil.
Prepare the strawberries. If they are fresh, wash & dice. If using frozen, unthaw, drain most of the juice off, dice.
Prepare the rhubarb by cutting the leaves off and washing the stems. Dispose of the leaves as they are considered to be poisonous to humans and animals. Cut the stems into 1/4" pieces. Note: kitchen shears cut nicely through rhubarb.
In a large mixing bowl, combine the strawberries, rhubarb, lemon juice, coconut sugar, maple syrup, and arrowroot powder. Mix well & pour into the greased pie plate.
Using a food processor, add the butter (cut into 1 T. Pieces), coconut sugar, finely shredded coconut, coconut flour, tapioca flour and cinnamon. Pulse until the mixture resembles crumbs. Note: The crumb topping can also be made using a hand mixer, however the mixture will be less fine.
Spoon the crumb topping evenly over the strawberries and rhubarb. Place in the oven and bake for 25-30 minutes. Remove from the oven when the mixture is boiling and the crumb topping is lightly browned. Cool.
Serve warm with your favorite vanilla bean ice cream.
Grain Free Strawberry Rhubarb Crisp is finished quickly in our house, the dish is empty within 24 hours after it comes out the oven!! It is delicious warm with a spot of vanilla ice cream AND when it is completely cooled and the topping becomes crispier.
Rhubarb can continue to produce if the plant is kept well watered through the warm summer months. So we can enjoy more of this unique plant called, rhubarb!
Unfortunately our season for fresh strawberries is relatively short, and is weather dependent. When the strawberries are ready to pick, we pick enough to last us an entire year. We wash and freeze our strawberries in quart size containers. Frozen strawberries work great in this recipe as well.
We top our warm Grain Free Strawberry Rhubarb Crisp with vanilla bean coconut milk ice cream. My daughters were thrilled when we bought this ice cream, the taste and texture is excellent! Since we save ice cream for holidays, birthdays and special occasions, it makes it that much sweeter.
I enjoy hearing from my readers! Do you grow your own rhubarb or purchase from a local grocer?