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Strawberry Rhubarb Crisp

This wonderful dessert uses the fruits of the season and is easy to double for a large gathering.  Orange juice brightens the flavor and the color of the fruit.  The recipe is easily adapted for apples in winter or peaches and blueberries in summer).

1 cup rolled oats
cup whole wheat pastry flour
1/2 teaspoon sea salt
cup melted butter or walnut oil
cup maple syrup
1/3 cup tablespoons chopped nuts

1 pint
strawberries, washed, trimmed and sliced
1 stalk
rhubarb, diced
cup sucanat (unrefined cane sugar)
teaspoon sea salt
1 tablespoon tapioca
1 tablespoon orange juice

Preheat oven to 350 degrees F.  Mix oats, flour and salt together in a bowl.  Add butter and sweetener; mix well.  Stir in nuts and set aside.  

In a small bowl, combine strawberries, rhubarb, sucanat, salt, tapioca and orange juice.  Toss gently.  Put fruit mixture in an  8X8 pan.  Spoon the oat-nut mixture evenly on top of the fruit.  Cover and bake 30 minutes.  Uncover and bake 10 minutes more to crisp the topping.

Preparation time: 1 hour
Makes 8 servings


12 Comments:

Cindy Wambeam
Two of my favorite things -- a strawberry-rhubarb dessert, and Led Zeppelin. I like your take on the crumble, which seems much healthier than my old family recipe. I also need to get that DVD into my netflix queue (hopefully it won't make me feel old). :)
May 27, 2010, 10:25 am


Sounds spectacular. Also, I wanted to mention a piecrust from Cooks Illustrated that uses both ice water and cold vodka. Apparently the vodka adds needed moisture without creating as much gluten (which can lead to toughness). I've made this a few times, and it's great. I'm guessing you can substitute whole wheat pastry flour for the white flour. www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html Keep up the great work! --nancy g.
May 27, 2010, 5:05 pm

Jenna L
Looks really good, AND looks like something I can switch around easily to gluten free... And with everything in the kitchen at the moment, I guess I know what we're having for dessert tonight - Thanks! (Now... just to figure out what the heck to make for dinner)
May 29, 2010, 8:12 am

Luisa from Argentina Tacconi
Hi, its me again, Luisa from Argentina! Dear Cookers: could you help me in how do I cook the Grain Amaranto? or Amaranth? should I wash it the same as quinoa before cooking? for how long should I cook it? Thanks and all the best! luisa from Argentina
May 30, 2010, 11:20 am

Cynthia Lair
Hi Luisa, Amaranth can be cooked similar to quinoa (2parts water: 1 part amaranth, simmered about 20 minutes) but it will have a very different texture. The cooked grain is sticky, not separate. And the flavor is strong. That is why amaranth is often used as part of a cooked cereal (like steel cut oats) rather than by itself. It is a very nutritious grain, like quinoa! Try using 1/4 cup amaranth and 3/4 cup steel cut oats, soak overnight, then cook in 4 cups water with a little salt and sweetener to make breakfast porridge. This will make enough to serve 4.
May 30, 2010, 5:59 pm

Dottie
I'll have to try this irrestible recipe :) BTW I luv your feminine side!
June 4, 2010, 5:06 pm

Olga
Are you using a whole tapioca or ground? Thank you.
May 22, 2011, 8:19 am

Cynthia Lair
ground tapioca
May 22, 2011, 9:22 am

Peerless Peerless
Heck of a job there, it aboslutley helps me out.
December 3, 2011, 6:19 pm

Ioana Dolcos
Hi Cynthia and the gang! It is almost strawberry season here in France and I look fwd to trying this yummy recipe! But I am wondering if I can replace the whole wheat flour with a gluten-free type? What would be your advice? Thanks very much in advance.
April 26, 2013, 4:53 am

Cynthia Lair
Hi Ioana in France, As you can see there is not much flour in the recipe. I would suggest replacing it with almond meal or gluten free flour mix - which we have a recipe/video for.
April 26, 2013, 7:08 am

Ioana Dolcos
Thank you Cynthia! I live in the almond meal country (it's called frangipane here), so I'll go for it:)
April 26, 2013, 1:37 pm

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