Balsamic Strawberry Rhubarb Crisp

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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 pepper

 

Dry 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 salt

Directions

~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.

Bon Appetite!!