Nothing quite says spring like fresh rhubarb, and nothing welcomes in summer time more than strawberries!
Put them together, and it is enough to rehab any northerner from the harsh, long winter!
We have actually had a pretty cool spring here in Michigan, and I have been longing for fresh strawberries. We still have a couple weeks before we can go picking, but I always have some in the freezer to thaw out, and it a match made in heaven with fresh, spring rhubarb 🙂
We received from from a friend’s garden and I was thrilled to use it!
You’ll Need:
- 3 ½ cups strawberries, coarsely chopped/halved/quartered depending on their size (If using frozen berries, thaw them out and drain the liquid first)
- 2 cups rhubarb, coarsely chopped
- ½ cup sunacat or organic pure cane sugar
(Could use honey – also, depending on the sweetness of your strawberries you could get away with less!)
- 1 TB organic corn starch
- ¾ cup white rice flour
- ¼ cup tapioca flour
- ¼ cup cold butter
- ¼ cup cold pastured lard (could use another ¼ cup butter)
- 2 TB pure maple syrup
- ¼ cup sunacat or pure cane sugar (I think honey would work here too)
- Butter or coconut oil a 9 inch pie plate
and preheat your oven to 375.
- Combine the strawberries, rhubarb, ½ cup sugar, and cornstarch in a medium mixing bowl and pour into the buttered pie dish.
- In a small mixing bowl put the flours, butter, lard, syrup, and sugar and combine with your hands or pastry cutter. I don’t have a pastry cutter and find my hands work just fine. You are going for crumbles, not necessarily smooth consistency.
- Sprinkle the crumble mixture over the top of the berry mixture in the pie dish. Add a few pea sized pieces of butter to the top of the crumbles to help with browning the top.
- Put the pie dish on a baking sheet to catch any drips the strawberries might make, and bake at 375 for 35-40 minutes.
Kitchen Tips:
- I have never made a larger portion of this, but I’m thinking if you need more than a 9 inch pie pan worth you could either double it and do up 2 pie pans OR you could do a 9×13 baking dish – may need a longer cook time.
- If you happen to be blessed with a load of rhubarb from your own garden, a friend, or a neighbor, you can freeze it up for later use! Just wash it up and dry, chop into pieces and freeze flat on a baking sheet. Once they are frozen just dump them into in a freezer bag!
- I really would stick with the organic on the cornstarch and really the gluten free flours as well or you could get GMO’d for sure.
- This is my same method for other fruit crisps – change it up with the seasons! Blueberries, peaches, apples! They all are so good in “crisp” form 😉
Let me know how it turns out for you!
This post was shared at Holistic Squid’s Party Wave Wednesday, and Real Food Forager’s Fat Tuesday!
