Balsamic Strawberry Rhubarb Crisp
- Jun, 23 2012
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Hey everyone! A few weeks ago we had a birthday celebration for a close friend of ours and much to his excitement, I picked up on his hints that strawberry rhubarb crisps were one of his most favorit-ist desserts! So I whipped one up and boy was it amazing! But I couldn’t help thinking to myself if it could be made a little healthier. I do that a lot now that my diet has changed so much, and in fact, I quite enjoy the challenge! So, today I wanted to share with you my version of a strawberry rhubarb crisp. It turned out wonderful, tart, gooey, and soul satisfying…all the things I think a strawberry rhubarb crisp should be!
Balsamic Strawberry Rhubarb Crisp by House of Harvest Wet Ingredients:
~16 oz. strawberries, stemmed and quartered
~3 small stalks rhubarb, thinly sliced
~1/4 cup unrefined sugar (I used sucanat)
~2 lemons, zested & juiced
~2 Tbsp. Balsamic Vinegar
~1 Tbsp. potato starch
~A few grinds of pepperDry Ingredients:
~1 cup white whole wheat flour
~1/2 cup oats
~4 Tbsp. butter; cut into pea-sized pieces
~2 Tbsp. unrefined sugar (I used sucanat)
~1 tsp. vanilla extract
~pinch of saltDirections
~Pre-heat the oven to 350 degrees. Prepare a small, shallow oven-safe baking dish by rubbing with butter or oil.
~Combine all wet ingredients in a large mixing bowl; spoon the mixture into your baking dish.
~Combine all dry ingredients in the bowl of a food processor and pulse to combine.
Add 1 Tbsp. water +/-, and pulse until your mixture comes together and looks moist and crumbly.
~Pour dry mixture topping over the strawberry mixture in the baking dish.
~Bake 30 minutes, or until the strawberry mixture is bubbling and hot throughout.