They say creativity is the mother of invention. In my case, an almost-empty pantry and fridge is the mother of invention.
I love the things I create with the “what we have” ingredients. To save money on groceries and to avoid wasting food, I try to go as long as possible without grocery shopping. And particularly once a month, I make it a point to spend at least 3 days using what’s left in the freezers, pantry, and fridges. (Yes, we have two fridges in our house and a freezer in our garage. Hey–we’re a big family!) My husband is amazed at the meals and snacks I can make with “what we have.”
We were scheduled to go to a birthday party this morning and last night, I realized I was out of many of the things I use to make a cake. And I was in charge of bringing the cake! I made a simple coconut flour cupcake recipe, but my mom doesn’t like the taste of coconut, so I wanted to make another delectable dessert. I looked in my pantry and freezer and found a bag of frozen strawberries and a bag of frozen chopped rhubarb from my garden many months ago.
Thus, strawberry rhubarb crisp was born. Yeah sure, there are probably already recipes for it online, but lately I find it quicker to just throw something together than to search for a recipe. And sometimes, it actually turns out right the first time! So here’s what it is.
Note that this recipe makes a lot. Hey–we are a family of 8! You can adjust accordingly 😉 Enjoy!
- 4 cups chopped rhubarb
- 6 cups chopped strawberries
- 2 full droppers of liquid stevia (I like Trader Joes best as it doesn't seem to have an aftertaste)
- 1/2 cup raw honey
- 1/4 cup arrowroot (to thicken, can use GMO-free cornstarch)
- 6 cups organic rolled oats
- (For grain-free, use almonds. Or a mixture of half almonds and half oats is delicious too!)
- 6 tbsp butter
- 1/4 cup raw honey
- Preheat the oven to 375*F.
- For the filling, I used rhubarb that was already sliced in my freezer. I threw frozen whole strawberries in my food processor and processed them so they were rough chopped. This makes it easier when dealing with frozen strawberries. For fresh strawberries, it may be better to just chop them with a knife by hand.
- Put the chopped strawberries and rhubarb in a large baking pan. Sprinkle in arrowroot and stir. Mix in the honey. If your honey is thick, you will want to heat it so it mixes in with the fruit better.
- Place the oats and 6 tbsp butter in your food processor and process until the oats are chopped and butter is mixed into the oats. Add the honey and process again for about 30 seconds, just until it is crumbly. Sprinkle topping over the strawberry/rhubarb mixture in the pan.
- Bake uncovered for 30-40 minutes or until topping is slightly browned and filling is very warm. When using frozen fruit, it will take longer.
- Serve as is or with freshly-whipped raw cream or homemade ice cream sweetened with a natural sweetener!