You are going to thank us for this super healthy version of family favorite recipe. Strawberry Rhubarb Crisp Filling: 1 pound strawberries, hulled and sliced into small bite-sized pieces 1 pound rhubarb (about 4 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces) 1/3 to 1/2 cup raw honey or pure maple syrup 2 tbsp arrowroot starch 1 tsp vanilla extract Topping: 3/4 cup large oat flakes 3/4 cup spelt flour 1/3 cup organic sugar 1/4 tsp salt 4 tbsp organic or ghee butter, soft Preheat the oven to 350F. In a 9 by 9-inch baking dish, mix together the filling ingredients. In a medium mixing bowl, stir together the oats, flour, brown sugar and salt. Mix in softened butter. Mix with hands until all of the flour is incorporated and the mixture is crumbled. Spread oat mixture over the strawberry-rhubarb filling (do not pack down). Bake for 50 to 55 minutes, or until the filling is bubbling around the edges and the top is turning lightly golden. Cool for 5 to 10 minutes before serving. – See more at: http://www.simplyforlife.com/strawberry-rhubarb-crisp#sthash.3z6szArt.dpuf
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