Lupus Canada Recipe Corner | Strawberry Rhubarb Crisp
Welcome to the Lupus Canada Recipe Corner! Here, we collaborate with Diane, a Calgary-based Certified Holistic Nutritionist who focuses on instilling a love for cooking and natural foods in children. Her recipes provide tips and ideas on how to nourish your body, aiming to make nutritious eating second nature for future generations.
For the Filling:
- 2 cups diced rhubarb
- 3 cups diced frozen or fresh strawberries
- 1 Tablespoon cornstarch or arrowroot powder
- ¼ cup coconut sugar
- 1 Tablespoon chia seeds
- ½ tsp. ground ginger
For the Topping:
- 1 cup gluten free rolled oats
- ¼ cup shredded coconut
- ¼ teaspoon sea salt
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 2 Tablespoons chia seeds
- 1 teaspoon almond or vanilla extract
Instructions:
Preheat oven to 350 degrees.
Place all filling ingredients in a 8×8 baking dish and stir to combine.
In a separate bowl, combine all the topping ingredients and mix well.
Pour topping over the filling and spread out evenly.
Cover with foil and poke a few holes in the foil for venting.
Bake for 35 minutes covered, then remove foil and bake an additional 10-15 minutes until the topping just begins to brown and the filling is bubbling.
Serve warm with a dollop of your favourite yogurt or whipped cream for a delicious dessert or even a decadent weekend breakfast. Cold leftovers are delicious as well!
Serves: 8