Rhubarb Strawberry Crisp
Rhubarb has always been a family favorite of ours. Both of my grandmothers and my mom always made rhubarb pie every year. This version is quite a bit healthier because there is no added sugar. This recipe I have sweetened with frozen apple juice concentrate and dates.
Ingredients
Filling Ingredients:
6 cups rhubarb, cleaned and sliced
1 cup strawberries, finely diced
1 cup frozen apple juice concentrate, thawed
1 t. cinnamon
¼ t. nutmeg
2 T. cornstarch
Pinch of salt
Topping Ingredients:
12 small, pitted dates
3 T. frozen apple juice concentrate, thawed
1 cup pecans
1 cup oatmeal
½ t. cinnamon
Pinch of salt
Instructions
Preheat oven to 350 degrees.
Prepare the filling first. Place rhubarb, strawberries, apple juice, cinnamon, nutmeg, cornstarch and salt in a large mixing bowl. Stir until everything is well coated. Pour the mixture into a baking dish. (Note: this will fit into a 9” X 13” baking dish or you can use two smaller baking dishes to share. )
Next, place the dates and 2 T. of apple juice in a food processor. Process until the dates are broken up into small pieces. Add the pecans, cinnamon and salt, then process for just a few seconds until the pecans are slightly chopped. Remove the blade and then add the oatmeal and mix with a spoon. Spread the topping mixture over the top of the filling. Drizzle remaining tablespoon of apple juice on top of filling then lightly sprinkle with a bit more cinnamon.
Bake for 35 – 40 minutes until the topping is brown and the filling starts to bubble.
