Strawberry Rhubarb Crisp

This recipe was provided with permission from Cynthia Lair & Cookus Interruptus. www.cookusinterruptus.com

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