We’ve got one more week of school until summer break, the sun is finally shining, and the rhubarb has taken over the garden!!

There’s a cute kiddo under all that rhubarb somewhere….

If you haven’t had rhubarb before, you should definitely search it out before the season is over. Rhubarb looks like a giant celery stalk with big, broad leaves, and the stalks turn anywhere from light pink to dark red, and sometimes pale green when the rhubarb is ready to be eaten. Rhubarb’s main season is April through June, although you can still enjoy rhubarb throughout the summer, but it will be harder to find as the summer months roll on.

Rhubarb is best eaten cooked instead of raw, as it’s astringency and tartness mellow quite a bit after cooking. Rhubarb pairs great with other spring and summer fruit like strawberries, raspberries, and peaches. Rhubarb makes a great filling for pies, tarts, cakes, crumbles and crisps – and that’s exactly the recipe I have for you today: a strawberry, rhubarb and almond crisp!

And what is a crisp, you ask? Well, a crisp is a baked fruit dessert topped with a “crisp” and crunchy layer of deliciousness! Most crisp toppings include: brown sugar, butter, oats, nuts, flour and baking spices, like cinnamon. The dessert is baked just until the topping is crisp and golden, and the fruit warm and bubbly.

So that’s what we have here – big chunks of strawberry and rhubarb, tossed with a little bit of sugar, vanilla extract, some orange juice and orange zest – topped with a brown sugar, almonds, butter, oat and cinnamon topping!

It’s one of those desserts that is so easily put together, and is a crowd pleaser! You could make this ahead of time for that potluck dinner, or cover it and drive it over to your in-laws house this weekend – just don’t forget the vanilla ice cream – that makes every bowl of strawberry, rhubarb and almond crisp just that much more enjoyable!!

XO,

Jenn

PS Here are some other asparagus recipes you might enjoy:
strawberry and rhubarb lattice pie – a perfect pie for summer!!
strawberry and rhubarb tartlets – a mini pie packed full of sumemr fruit!!
strawberry and ricotta muffins – moist and sweet – the perfect breakfast treat!!
vanilla bean panna cotta with roasted rhubarb – an elegant dessert, perfect for any occasion!!

strawberry, rhubarb and almond crisp

A gluten-free strawberry and rhubarb crisp, topped with brown sugar, almonds, butter, oats and cinnamon - and then baked until warm, bubbly, and golden brown!!

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Prep Time 20

Cook Time 1

resting time 10

Total Time 1 30

Course Dessert

Cuisine American

Ingredients

1 tbsp cornstarch
1/2 cup orange juice
4 cups fresh rhubarb cut into 1 inch pieces
4 cups fresh strawberries cut into half
3/4 cup granulated sugar
1 tsp orange zest
1 tsp vanilla extract
1/2 cup brown sugar
1 cup almond flour
1/2 tsp kosher salt
1 tsp cinnamon
1 cup oats
1/2 cup almonds roughly chopped
8 tbsp cold unsalted butter diced

Instructions

Preheat your oven to 350 degrees.
In a small bowl, mix together the cornstarch and orange juice. Place the strawberries and rhubarb into in a large bowl. Add the sugar, orange zest, vanilla and the cornstarch mixture to the fruit and gently toss to combine.
Pour the mixture into an 8 x 11 inch baking dish and place it on a sheet pan lined with parchment paper. Set aside while you make the topping.
Place the brown sugar, almond flour, salt, cinnamon, oats, and almonds into a bowl. Stir to combine. Add the cold butter to the mixture and use your hands to work the butter into the mixture. Mix until the dry ingredients are moist and the mixture is in crumbles.
Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
Allow the crisp to cool for 10 minutes before serving.

Notes

This is a classic crisp recipe that I made gluten-free with the substitution of almond flour. If you have an allergy or an aversion to almonds, you can use all-purpose flour in place of the almond flour, and walnuts in place of the chopped almonds. You could also completely omit the chopped nuts altogether.

Keyword crisp, dessert, glutenfree, rhubarb, strawberry