strawberry rhubarb crisp

Rhubarb is a vegetable that most people don't know what to do with. It is not very appetizing in its raw form and even when baked to perfection, it can be an acquired taste for some. But when rhubarb and strawberries come into season, I cannot resist the temptation to toss it with some oats and brown sugar to create a delectable dessert (or breakfast!). This combination is truly heavenly. If you can digest dairy, add some good quality vanilla ice cream and impress your guests with your ability to make a bitter vegetable into a perfectly sweet and tart experience.

strawberry rhubarb crisp

serves 4-6

6 - 8 stalks rhubarb, chopped
2 pints fresh strawberries, chopped
2 tbsp raw sugar, coconut sugar or honey

1 cup raw organic almonds
1/4 cup ground flax seeds [optional]
1/3 cup coconut palm sugar, date sugar or honey
6 tbsp cold butter or ghee
1/2 cup raw milk, kefir, coconut milk, homemade nut milk or water

Preheat oven to 375 degrees Fahrenheit.

Combine fruit and sugar/honey in a 9x9 ceramic or glass baking dish. Allow to weep for 5-10 minutes.

Add milk and toss to coat.

In a food processor, process almonds, flax seeds, butter/ghee and sugar/honey until combined.

Sprinkle topping evenly over fruit. Bake 1 hour or until fruit is bubbly and topping is crisp and slightly browned.