Ya know how there are those days when everything is just a little off? You spill juice (just like a 3 year old) all over your light colored dress as soon as you get to work, forget why you went to the copier only to remember as you are getting back at your desk, burn popcorn, twice, because you get distracted by the kitten pictures your sister-in-law sends you. Ya know, hypothetically speaking, of course. And then you have days where you plan nothing and everything just goes right. And you decide to ride that wave in to the kitchen to experiment and BOOM. Awesome strawberry rhubarb crisp baby was born.
Yeah, thankfully it was that kind of day when I discovered extremely delicious and affordable (yay for berry season) strawberries at the market the other day.I may have bought 2 3-packs. One for a project and one for snacking and freezing-because I never end up eating the entire 2nd pack. Yes. They were that good and cheap.
And rhubarb, what?! As a really small child we had rhubarb growing in the back yard and even though I loved the big leaves and always wished I was small enough to run through their rhubarbian shade, I hated any baked goods with rhubarb in them. I will chalk that one up to just not knowing any better.
But it’s so beautiful.
Out the oven came this bad boy. With some vegan vanilla Vitamix ice cream on top, what else could a girl (or anyone) really need?
Stawberry Rhubarb Crisp
About 1 lb. chopped rhubarb (approximately 4 cups)
3 c. halved strawberries
2-3 Tbsp. honey or maple syrup (See notes below)
1 Tbsp. arrowroot starch
1 Tbsp. balsamic vinegar
Zest of 1/2 lemon
Dash of cinnamon and ginger
Pre-heat oven to 350˚F. Combine all ingredients in a bowl and mix together well. Place mix in pie or glass baking dish. Place in oven for about 10 minutes while you prepare the topping.
Topping: (This recipe makes a double batch which I then freeze for lazy baking days)
1/2 c. raw almonds
1/2 c. walnuts
1/2 c. oats (gf for gf)
4 soft dates (or soak in warm water for 10 minutes if not soft)
1 tbsp. coconut oil
1 tsp. cinnamon
Whilst your fruit is in the oven, place all topping ingredients together in food processor and pulse until it becomes a crumbly mixture. Sprinkle half the mixture on top of the fruit and pop in the oven for an additional 35-40 minutes. Save the other half in a freezer bag and store for later use.
Notes: This pie is naturally sweetened by the strawberries. If you are a vet at less sweet baked goods, keep sweetener to 2 tbsp., but if you are new to the less sugar game, you may use 3 tbsp., but do not add more than 1/4 cup.
Vanilla bean Vitamix ice cream
8-10 frozen coconut milk ice cubes (I freeze night before)
1/4 c. raw cashews
2-3 softened dates, pitted
Seeds from one vanilla bean or 1 tsp. vanilla bean paste
Hint of sea salt
Blend all ingredients in blender on high until ice cream texture is reached. You may freeze in a glass container for an additional 25-30 minutes if your prefer to have scoops. But who cares when it’s topping some warm pie?!