This Strawberry-Rhubarb Crisp makes me think about my Grandma Lorine, with whom I spent almost every Friday night growing-up in the 1980s. We would watch Wheel of Fortune, Falcon Crest, and Dallas (I’m named, Sue Ellen, after that crazy character!), and we would color together and paint our nails. She loved strawberry-rhubarb pie, and I remember seeing it in her fridge when I was a very young girl, wondering about the texture, and thinking, “What are those big red chunks?!” Well, I hadn’t had it since she died almost 11 years ago, and this allergy-friendly version is dedicated to the kind soul that I was blessed to have in my life for 28 years!
In terms of the ingredients, I made it cane sugar-free with a keto-friendly sugar substitute called monk fruit sweetener. I’ve been adding it to my pancakes instead of coconut sugar and we all love it! You can read about its benefits here, but pretty much it has zero calories, zero sugars, and doesn’t impact your blood sugar. I also used date sugar for the topping, because I love the slight butterscotch-like flavor it adds.
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Strawberry-Rhubarb Crisp (Vegan & Gluten-free)
An old-fashioned strawberry-rhubarb crisp, but with a refined sugar-free, gluten-free, and vegan twist!
Tips: (1) It is lovely served slightly warm with ice cream or whipped topping. (2) Tapioca flour is also known as tapioca starch.
Credit: My Real Dish
Ingredients
Pie Filling
- 5 cups sliced strawberries
- 4 cups sliced rhubarb (~5 stalks rhubarb)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup orange juice
- ½ cup monk fruit sweetener (or cane sugar)
- 2 tablespoon tapioca flour
- 1 tablespoon almond flour (or gluten-free flour)
Crumb Topping
- 1 cup date sugar
- ½ cup coconut oil
- ½ cup almond flour
- 1 ½ cup gluten-free flour (I used Namaste Foods Organic Perfect Flour Blend)
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
Directions
What are other ways you enjoy rhubarb? Comment below!
