This AIP strawberry-rhubarb crisp is effortless and as good or better than pie! It's comforting, crowd-pleasing and takes ingredients you have in the pantry and garden.
This was my first year growing rhubarb, and I can't believe how big and healthy it looked. From spring to fall, the plant kept giving me stalks. It was very good to me.
So as I had quite a bit of rhubarb on hand, I sampled lots of crisp toppings and settled on this one because the texture and flavor resembles a streusel topping I used to make out of oats. This one is grain-free and allergy-friendly (so no oats and it's gluten-free, dairy-free, nut-free).
Jump to:
Key Ingredients in Rhubarb Strawberry Crisp
- Rhubarb: Use fresh rhubarb stalks, leaves discarded, cut into 1-inch pieces
- Sugar: You'll need autoimmune friendly sweetener like maple syrup or honey for the filling and maple syrup for the topping.
- Arrowroot: A little starch helps thicken the filling.
- Shredded coconut, tigernut flour, arrowroot starch, and coconut flour: Make a streusel topping with this AIP-friendly combo of nutrient-dense flours.
- Coconut oil: Refined or unrefined for the fat.
Baking Tip:
As you can see, this rhubarb gets pre-cooked in the oven first and that's because they cook at a different rate than the strawberries (those get added later).
Variations to Try
- A splash of vanilla extract? Yes, please.
- A pinch of lemon/orange zest? Sure.
- Strawberry-rhubarb ratios: Swap as much of the rhubarb with strawberries or make it 100% rhubarb.
- Apple-rhubarb crisp: Swap the strawberries with peeled, cored apples, cut into chunks.
Make-Ahead and Storage Tips
- Make ahead: The crisp topping can be made and frozen up to 2 months in advance. Store it in a zip top freezer bag and add the topping (frozen) to your filling and bake.
- Storage: Leftovers will keep, covered with the Dutch oven lid in the refrigerator up to 4 days. Serve at room temperature or re-warm in a low oven for 20 minutes.
If you'd like to try this filling in a pie crust or try this crisp with blueberries, I've got a blueberry pie recipe you could play around with.
Strawberry Rhubarb Crisp
Ingredients
For the Filling:
- 3 cups diced fresh rhubarb
- ½ cup water
- ½ cup honey or maple syrup
- 3 tablespoon coconut oil
- 1 tablespoon arrowroot starch
- 1 tablespoon fresh lemon juice
- 1 pinch sea salt
- 3 cups fresh strawberries quartered
For the Topping:
- ¾ cup shredded unsweetened coconut
- ⅓ cup tigernut flour
- ¼ cup arrowroot starch
- 1 tablespoon coconut flour
- ¼ teaspoon ground cinnamon
- 1 pinch sea salt
- ¼ cup coconut oil
- ¼ cup maple syrup
Instructions
- Preheat the oven to 350℉.
- Pre-cook the rhubarb first. Place the rhubarb, water, honey, coconut oil, arrowroot, lemon juice and salt in a Dutch oven. Bake for 20 minutes.
- To the pre-cooked rhubarb, add the strawberries.
- To make the topping: In a large bowl, stir together the dry ingredients.
- Add wet ingredients and stir until a dough forms. Use your fingers to press or sprinkle the dough over the top of the filling. Bake uncovered for 45 minutes or until you see the topping has crisped and the filling is bubbly.
- Let cool before serving. Refrigerate leftovers.
Leave a Reply