Once upon a time, there was a rhubarb and berry crisp recipe that made my skirt fly up.
Oh, don’t give me that look. It was delicious! I shan’t be judged for what happens to my skirt after eating such a treat.
And, truth be told, my favorite part about it was that it wasn’t overly sweet like most treats. Particularly rhubarb. True, eating fresh rhubarb isn’t like eating a ripened strawberry from the garden yet still, why do we feel the need to obliterate it with so much sugar? Treats like that make my belly ache.
I prefer gentle sweeteners. The ting of ginger. Subtle flavors.
Yes, believe it or not, rhubarb has a flavor. A distinct, beautiful, seasonal flavor that should be highlighted and celebrated! Now is the time. Spring time is rhubarb time. Which means it’s rhubarb and berry crisp recipe time. Which means it’s skirt flyin’ time. Don’t fight it. Submit to the spring deliciousness.
Rhubarb and Berry Crisp Recipe
You will need:
– 1 1/2 pounds of fresh rhubarb stems
– 3/4 pound fresh or frozen berries (I used blueberries that I froze last summer)
– 1 cup dehydrated whole sugar cane (buy here) or honey, divided
– 1/4 cup filtered water (I use this filter)
– 1/2 cup cold butter (homemade recipe here), cut into small chunks
– 1 cup organic white flour (buy here), or sprouted flour (buy here)
– 1 cup oats, soaked and dehydrated is best (learn how to do that here)
– 1 teaspoon freshly grated ginger
1. Rinse the rhubarb stems and cut them into inch long pieces. Place in a medium sized saucepan. Add in those succulent berries. Drooling already over here.
2. To the saucepan, add in 1/2 cup rapadura (or sweetener of choice) and the water. Cover and simmer for 5 minutes.
3. While the rhubarb and berries are simmering, combine the cold butter, flour, oats, freshly grated ginger, and remaining 1/2 cup of rapadura (or sweetener of choice) in a bowl. Use a pastry cutter or your fingers to work the butter through the flour mixture until it resembles a rough crumb texture. No need to be cray cray about it. Just gently work it all together until it forms a course meal.
4. Transfer the simmered rhubarb and berries into a baking dish of choice. Top with the flour mixture.
5. Bake in a 350 degree oven for 40-45 minutes until warm and bubbly.
If you really want to make your skirt fly, serve this alongside a scoop of farm fresh custard. Dear me. Does this culinary bliss have no end?!
I’m ever amazed at how seasonal and local produce highlights the time of year so beautifully and deliciously. This rhubarb, cut and gifted from a friend’s garden, makes me lovingly savor these long Spring days full of potential and tenderly sweet morsels.
It’s surely not the peek of produce season around here but treats like this rhubarb and berry crisp recipe make one appreciate all that is to savor now. In the moment. In the fleeting beauty of Spring.
Rhubarb. I love you. Thanks for giving my skirt a lift.
Now grow some more. So I can make jam. And Amen.
- 1 and ½ pounds of fresh rhubarb stems
- ¾ pound fresh or frozen berries (I used blueberries that I froze last summer)
- 1 cup dehydrated whole sugar cane or honey, divided
- ¼ cup filtered water
- ½ cup cold butter cut into small chunks
- 1 cup organic white flour or sprouted flour
- 1 cup oats, soaked and dehydrated is best
- 1 teaspoon freshly grated ginger
- Rinse the rhubarb stems and cut them into inch long pieces. Place in a medium sized saucepan. Add in those succulent berries.
- To the saucepan, add in ½ cup rapadura (or sweetener of choice) and the water. Cover and simmer for 5 minutes.
- While the rhubarb and berries are simmering, combine the cold butter, flour, oats, freshly grated ginger, and remaining ½ cup of rapadura (or sweetener of choice) in a bowl. Use a pastry cutter or your fingers to work the butter through the flour mixture until it resembles a rough crumb texture.
- Transfer the simmered rhubarb and berries into a baking dish of choice. Top with the flour mixture.
- Bake in a 350 degree oven for 40-45 minutes until warm and bubbly.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
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Essential Fall Recipes Ebook
I’ve put together a fresh printable of a few of my favorite new fall recipes for you to enjoy in your own kitchen. They’re easily adaptable based on your family’s needs and your garden’s offerings.
Looks good! Hoping you will post that jam recipe when you do it!
🙁 That looks SO yummy! We sadly moved away from our super HUGE wonderful rhubarb plant. I miss that plant… Someday, I shall have another! 🙂
wow. this looks amazing. can’t wait to try it.
This looks wonderful. But I would question the 1 cup coconut flour. Coconut flour is usually substituted for wheat flours at 1/4 to 1/3 cup per 1 cup wheat flour.
Have you made it with coconut flour yet?
Yep. It worked fine. It’s a pretty loose recipe in that while it’s “baking” it’s not super critical to keep the same ratio. The idea is buttered flour and spices 😉
Wow, this looks amazing. I LOVE rhubarb and I might just have to give it a go. Thank you for sharing!
I have made this twice now, last year and this year again. I did exactly the way the recipe says. I like the coconut flour.
Very delicious!!