Nourish the Budding Lotus

Strawberry Rhubarb Crisp

Lately I have been wondering why I haven’t seen rhubarb at the Santa Fe Farmer’s Market.  I feel like I have seen other bloggers making rhubarb deliciousness, and was wondering where it could be.  I am used to rhubarb being a symbol of springtime, and finally discovered it on Saturday at a local farmer’s stand.  It was almost gone, and apparently I have been arriving too late on Saturday mornings to get some.  Thankfully this week was different.  I purchased a pound and snagged some organic strawberries at the local health food store.

I have to admit, I don’t think I have ever cooked rhubarb before, but I have definitely tasted it!  As those of you who have been reading my blog for a while know, I loved my grandmother.  She was sweet and loving, and treasured her family.  She had 7 children and 8 grandchildren and whenever one of them would come to visit she would be sure to stock the fridge with their favorite foods, and one of the treats she would make for me was a Strawberry Rhubarb topping for ice cream.

Making this Strawberry Rhubarb Crisp brought back sweet memories of my grandmother, Cape Cod in the summer, and hanging out on the beach with my family.  And now I can get excited about these memories, because I just bought a ticket for a visit!  Soon enough it will be honeysuckle, rose hips, sea gulls, osprey and Yoga on the Beach.

In the meantime, I have a delicious dessert to devour!  I topped it with Maple Pecan Coconut Ice Cream from NadaMoo which is delicious.  It is vegan and agave sweetened, and the maple flavor is really good!  So…find yourself some rhubarb and get going on this divine dessert.

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Strawberry Rhubarb Crisp

1 lb organic strawberries, rinsed and halved or quartered
1 lb rhubarb, chopped
1.5 c gluten-free oats
1/2 c shredded coconut, unsweetened
1/4 c coconut oil
1/4 c agave

Preheat oven to 350 F

Toss 1/8 c of agave with the strawberries and rhubarb and place in an 8 x 8 ungreased baking dish.

In a food processor pulse 1/2 c oats with 1/4 c shredded coconut until they are fine.

Add all dry ingredients together in a mixing bowl, stir in the remaining 1/8 c agave and mix well.  Next add the 1/4 c of coconut oil and use your hands to create a clumpy, sticky consistency for the crisp.

Evenly distribute the crisp topping over the filling leaving the crumble chunky so some will toast together.

Bake for 40 minutes.  The inside should be bubbly and the rhubarb should be soft with just a little texture remaining.

Remove from oven, cool and serve warm with vegan ice cream!

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