Our friends, Julia and Matt, had been raving about their family Rhubarb Crisp recipe and we were lucky to have a taste of it. When we did, we instantly asked for the recipe and little did we know it would be this easy. The recipe was passed on to Julia by Matt’s mum. So yeah- we have a secret family recipe for a delicious tart and sweet Rhubarb Crisp which we will share with you.
We did tweak the recipe to the extent of using coconut sugar instead of refined sugar, coconut oil instead of butter and oat flour instead of all-purpose flour. Obviously butter makes everything better but coconut oil did very well too! I think using these 3 substitute ingredients has taken a fancy on me- a bit much I guess. 🙂 Just the other day I made the Oatmeal Cranberry Cookies using the same three replacements. But well, who wouldn’t want to when you get the same results with a healthier option. Now I wouldn’t trade regular ingredients with my substitutes if I know it’s going to impact the flavor or if it just won’t be right. So I will do it with recipes where it works well and you should try it too.
So this Fiesta Friday we’re taking Julia and Matt’s secret family Rhubarb Crisp! Hope you enjoy it.
Here is how we made it:
- 2/3 cup coconut sugar plus ½ cup coconut sugar, separately
- 3 tablespoons cornstarch
- 3 cups sliced fresh rhubarb or frozen rhubarb (if using frozen rhubarb, thaw it before use), make sure the rhubarb pieces are cut into ¼ inch pieces
- 2 cups sliced strawberries
- 1 ¼ cup old-fashioned oats
- ¼ cup melted coconut oil (or ½ cup melted butter)
- 1/3 cup oat flour (you may use all-purpose flour if you don’t have oat flour)
- ½ teaspoon ground cinnamon
- a dash of nutmeg
- Vanilla ice cream on the side
- Preheat oven to 350 F.
- In a large bowl, add the rhubarb and strawberries and mix together with 2/3 cup coconut sugar and the cornstarch. Toss well to coat. Layer this into an 8-inch square glass baking dish or an 8 inch X 6 inch glass baking dish.
- In a separate bowl, combine the oats, remaining ½ cup coconut sugar, coconut oil, flour and cinnamon, nutmeg until the mixture resembles coarse crumbs.
- Sprinkle this over fruit mixture. Bake for about 45 minutes or until bubbly and fruit is tender.
- It’s best to serve it warm with a scoop of vanilla ice cream!
You may use regular sugar or even brown sugar instead of the coconut sugar. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.