Do you want to hear a love story?
Good because I was planning on telling you anyways.
It all began at the produce store. I was just there to pick up my usual stuff, when I spotted long and lean beauty, I wasn’t going to pursue it, but I needed to.
That’s where I fell in love.
Were you expecting me to actually tell you a love story about me falling in love with a human? Hahahaha fruit and veg > people.
I had never cooked with rhubarb and had only had it, in the form of a crisp, a handful of times, but I was so drawn to it at the store so I had to pick some up! I’ve bought it 3 times since that day because I am so in love with the tart stalky vegetable.
Did you know rhubarb is a vegetable, but culinarily used as a fruit? Here are some more fun facts about rhubarb:
- It’s full of antioxidants
- It’s a good source of dietary fibre and can help keep your digestive system healthy.
- It is packed with vitamin, which is good for your brain, neuronal health, and your bones!
- It was used as a medicine in earlier centuries.
- The redder the stalk, the sweeter it is.
I love fun facts.
And I love this crisp. A lot. I ate nearly the entire thing on my own. Not in one sitting, but still on my own. At least it’s packed full of wholesome ingredients. Which technically makes it a suitable breakfast. I think I’ll start describing things as healthy only if I’d feel alright eating them for breakfast, I think that’s a reasonable way to define healthy. Someone back me up on this.
I realize I should probably start telling you about the food I’m sharing with you because let’s be real, that’s why you’re here. Let’s talk about that now.
This lime strawberry rhubarb crisp is a flavour explosion. The fruity bottom is sweet and tart, then there’s the crispy coconut pistachio topping that’s nutty and toasty (yes I consider toasty a flavour). So many textures and flavours happening at once. It’s a beautiful thing. OH and it’s a seasonal recipe, which excites me.
I thought I was all about fall foods, but spring produce is slowly taking over my heart.
Crisps are one of the most simple and fail-proof desserts, so it’s quick and easy to whip up. Paired with a scoop of vanilla coconut milk ice cream or coconut whipped cream, it makes a perfect spring dessert!
If you give this recipe a go, tell me about it! Instagram it, tweet it, comment below! Oh oh oh! Friends, I just made a love me, feed me Facebook page and would love it if you liked it!
- 4 cups (total) strawberries and rhubarb mixed
- 1-2 tbsp coconut sugar (depending on desired sweetness)
- juice of 1 lime
- zest of ½ a lime
- ½ cup oats
- ¼ cup shredded coconut
- ¼ cup pistachios
- 1 tbsp coconut oil, melted
- 1 tbsp apple sauce
- Preheat oven to 350F.
- In a large bowl combine the strawberries, rhubarb, coconut sugar, lime juice, and zest.
- Transfer to a baking dish and set aside as you make the topping.
- Chop up the pistachios and combine with oats, coconut, coconut oil, and applesauce. It should stick together, but it shouldn't be very wet. If it seems too dry and won't come together, add a touch of almond milk.
- Crumble the topping on top of the fruit layer.
- Bake for 40-45 minutes or until the topping is golden brown and crisp.
- Remove from oven and let cool for 10 minutes.
- Serve with ice cream or coconut whipped cream and enjoy!
Have you ever baked or cooked with rhubarb? What’s your favourite thing to do with rhubarb? What’s your favourite season for produce?