Strawberry & Rhubarb: Match made in Nature
There is a saying that "what grows together goes together." And there is no better example of this saying than strawberries and rhubarb. It's no wonder their seasons overlap so nicely. Strawberries and rhubarb are definitely a match made in taste bud heaven! Mother nature knows what she is doing.
This delicious duo combines the sweet, juicy flavor of strawberries with the tart, tangy taste of rhubarb, creating the perfect flavour combination.
This classic strawberry-rhubarb crumble is a summer staple at our house. We have it for breakfast, snack or dessert and topped with Greek yogurt. (plain or vanilla)
Low in Calorie: Both strawberries and rhubarb are low in calories, making them a great option for those looking to enjoy delicious flavors without excessive calorie intake. In my recipe, I use the minimal amount of sugar possible to keep that calorie count on the lower side but just enough to balance those flavours.
Rhubarb, despite often being treated as a fruit in culinary uses, is actually a vegetable!
Strawberries are soft, juice and bring natural sweetness with a hint of floral notes.
Rhubarb and Strawberry Crisp
Filling ingredients
2 cups of chopped rhubarb (one inch)
2 cups sliced strawberries
2 tbsp maple syrup
1 tbsp cornstarch
1/4 tsp salt
Crisp topping ingredients
1 1/2 cups of quick oats
1/2 cup flour (gluten free if desired)
1/2 cup brown sugar packed
3/4 cup salted butter
1 tbsp ground flaxseed
1/2 tsp salt
Directions
Preheat the oven to 350
In a medium size bowl, mix rhubarb, strawberries, cornstarch, maples syrup and 1/4 tsp salt.
Pour the mixture into a baking dish about 8 x 11 inches in size.
In a larger bowl, add the crisp topping ingredients together and mix until it forms crumbles. (I like to use my hands)
Sprinkle the crumble topping over the fruit mixture to cover evenly.
Add to oven and cook for about 18 to 20 minutes. Check for bubbling fruit. Don’t let topping burn but rather a golden brown.
Serve with Greek yogourt
