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
½ cup whole wheat pastry flour
1 teaspoon sea salt
¼ cup melted butter or walnut oil
¼ cup maple syrup
1/3 cup tablespoons chopped nuts
1 pint strawberries, washed, trimmed and sliced
1 stalk rhubarb, diced
¼ cup sucanat (unrefined cane sugar)
¼ 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