
This is our favourite recipe.
Strawberry Rhubarb Crisp
Butter or coconut oil to grease pan
3 tablespoons instant tapioca
4 cups diced rhubarb
4 cups sliced fresh strawberries
1 cup brown sugar
1 cup all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup large rolled oats
2 tsp cinnamon
½ tsp salt
¼ cup white sugar
2 tsp cinnamon
Directions. Preheat oven to 375 degrees F
. Grease large 9x13 baking pan.
. Sprinkle instant tapioca in thin layer to cover bottom of baking pan
. Layer rhubarb on the bottom of pan, then add a layer of strawberries.
. Evenly sprinkle 1 cup brown sugar over fruit.
. Melt butter in saucepan. When melted stir in flour, brown sugar, oats, cinnamon and salt. Crumble on top of fruit, spreading evenly.
. Sprinkle with white sugar and cinnamon.
. Bake 60 minutes in the preheated oven. It will have juicy red bubbles along the edges and crispy brown on top when done.
Great with vanilla ice-cream and/or whipped cream.
Rhubarb is loaded with great nutrition. Source of vitamin K (great for brain function and protection from Alzheimer's), calcium (cup for cup same as a glass of milk),vitamin C, vitamin A, folate, riboflavin, niacin, pathothenic acid, B vitamins, manganese, iron, potassium, and phosphorus.
Strawberries have the added benefit of killing cancer cells and reducing inflammation. Source of vitamin C, manganese, folate, potassium, and minerals.
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