Strawberry & Rhubarb Crisp

Strawberry 🍓 Rhubarb Crisp 

Alright, here's a detailed recipe for a Strawberry and Rhubarb Crisp, designed to be heart-healthy and sweetened with natural options like honey or maple syrup. I've included estimated nutritional information per serving as well. 

Recipe Name: Heart-Healthy Strawberry Rhubarb Crisp

Cuisine Type: International (Inspired by American and European baking traditions)

Dietary Preferences: Heart-Healthy

Yields: 8 servings

Prep time: 25 minutes

Cook time: 40-45 minutes

Estimated Nutritional Information (per serving):

* Calories: 220-250 kcal (depending on sweetener and oat type)

* Protein: 4-5g

* Carbohydrates: 35-40g

* Fat: 8-10g

Note: These are estimates. Actual values may vary based on specific ingredients and portion sizes.

Ingredients:

For the Filling:

* 4 cups fresh strawberries, hulled and quartered or halved (depending on size)

* 4 cups fresh rhubarb, trimmed and chopped into 1/2-inch pieces

* 2 tablespoons arrowroot powder or cornstarch (for thickening)

* 2 tablespoons lemon juice

* 1/4 cup honey or maple syrup (adjust to taste based on sweetness of fruit)

* 1 teaspoon vanilla extract

* 1/4 teaspoon ground cinnamon

* Pinch of salt

For the Crisp Topping:

* 1 cup rolled oats (old-fashioned or quick-cooking, but old-fashioned provides more texture)

* 1/2 cup almond flour (or whole wheat flour for a less nutty flavor)

* 1/4 cup chopped walnuts or pecans (optional, for added heart-healthy fats and crunch)

* 1/4 cup coconut oil, melted (or unsalted butter, melted, if preferred)

* 1/4 cup honey or maple syrup (adjust to taste)

* 1/2 teaspoon ground cinnamon

* Pinch of salt

Equipment:

* 9-inch square baking dish or similar sized oven-safe dish

* Large mixing bowl

* Small mixing bowl

* Measuring cups and spoons

* Knife

* Cutting board

Instructions:

1. Prepare the Filling:

* Preheat your oven to 375°F (190°C).

* In a large mixing bowl, combine the strawberries and rhubarb.

* Add the arrowroot powder (or cornstarch), lemon juice, honey (or maple syrup), vanilla extract, cinnamon, and salt.

* Gently toss everything together until the fruit is evenly coated.

* Pour the fruit mixture into your prepared baking dish, spreading it evenly.

2. Make the Crisp Topping:

* In a separate, smaller mixing bowl, combine the rolled oats, almond flour (or whole wheat flour), chopped nuts (if using), cinnamon, and salt.

* Pour the melted coconut oil (or melted butter) and honey (or maple syrup) over the dry ingredients.

* Use a fork or your fingers to mix everything together until the mixture is crumbly and well combined.

3. Assemble and Bake:

* Sprinkle the crisp topping evenly over the fruit filling in the baking dish. Try to cover the entire surface for a nice, even bake.

* Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbly. If the topping starts to brown too quickly, you can loosely cover the dish with foil for the last 10-15 minutes of baking.

4. Cool and Serve:

* Remove the crisp from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to thicken slightly and prevents burning your mouth.

Serving Suggestions:

* Warm: Serve the crisp warm, as is, for a comforting dessert.

* With Yogurt: Top with a dollop of plain Greek yogurt for added protein and a tangy contrast.

* With Ice Cream: A small scoop of vanilla bean ice cream or a dairy-free alternative complements the warm crisp beautifully.

* With Nuts: Sprinkle with extra chopped nuts for added crunch and heart-healthy fats.

* Breakfast/Brunch: Enjoy a smaller portion as a part of a healthy breakfast or brunch.

Tips for Success:

* Fruit Sweetness: Taste the fruit before adding the sweetener. If the strawberries are very sweet, you may need to reduce the amount of honey or maple syrup.

* Thickening: If you prefer a thicker filling, you can increase the amount of arrowroot powder or cornstarch slightly.

* Topping Texture: For a crispier topping, use old-fashioned rolled oats and don't overmix the topping ingredients.

* Storage: Leftover crisp can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Enjoy your delicious and heart-healthy Strawberry Rhubarb Crisp!

NOTE: I made this and it was so good. I added a 1/2 cup of blueberries and maple syrup for the sweetener with the fruit and I added honey as the sweetener for the topping!