Thursday, April 26, 2012

Single Serve Strawberry Rhubarb Crisp

         The other night I came up with this recipe in desperation. We have rhubarb from our garden coming in everyday and I was dying for strawberry rhubarb crisp. I wanted to come up with a quick one serving recipe that would satisfy my craving. Both of these fruits are in season so it is the perfect time to make this dessert. This is my favorite time of the year right when local produce starts to arrive. We have already been able to enjoy spinach, rhubarb and chives out of our garden and its only the beginning.
         I of course added my healthy spin on the dessert so not only does it taste good its good for you. One cup of rhubarb has 10% of your daily needs of calcium. Rhubarb is also full of antioxident’s that promote good health and prevent disease. Its interesting that raw rhubarb supplies the body with no lycopene but by cooking the fruit you get a good does of lycopene. All the more reason to eat lots of it while it's in season!!
5 Organic Strawberries (one of the dirty dozen fruits so its really important to choose organic)
1 stalk rhubarb
1/8 cup date sugar
1/2 cup rolled oats
1 tablespoon coconut oil

1- Preheat oven to 350 degrees and stray a small glass baking dish
2- Cut up strawberries and rhubarb and pour into dish
3- Mix together in a bowl date sugar, rolled oats, and melted coconut oil
4- Spread the mixture over the fruit 

5- Bake for 30 minutes until bubbly and crispy
6- ENJOY!!


  1. I made this last night and it is sooooo delicious!!!!

  2. I'm so glad you loved it!! We are so close to strawberry season here in CT so I will be making it everyday!!!