Two Layer Strawberry Rhubarb Crisp with Cardamom Spices
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THE WHY BEHIND THIS RECIPE
Whenever you see rhubarb at the market or the store, most often in May, June, July, BUY IT RIGHT AWAY!! There is something so nostalgic to me about a rhubarb crisp, but rhubarb is only in season a few months a year. The origins of this recipe come from a friend of mine, the talented Ali Lafayette (also known as @healthysexystrong) but when we made it together I added a few blood sugar modifications. This recipe is perfect for entertaining or a simple weeknight dessert. The leftovers are also perfect for topping on your morning yogurt bowl as well!
This recipe uses buckwheat groats, which are naturally gluten free and one of the lower glycemic grain options (even though they are technically seeds, not grains). Buckwheat groats score a 45 on the GI index (considered in the lower range) because they have ~3g of protein and ~3g of fiber per cup). They are also high in magnesium which many Americans are deficient in!
For this recipe, you can absolutely substitute any summer fruit in place of the berries...peaches, plums, and nectarines also work great in this crumble.
If you want to cut down on time, you could also top your crisp with a premade granola to make it super simple.
If you are going the buckwheat route, you’ll need to either soak your groats overnight or boil for 15-20 minutes to get them to soften.
Serving size: Makes 1 8x8 or 9x9 crumble, which is about 8 servings
Total time: ~60 minutes
Prep time = 60 minutes
Cook time = ~40-50 minutes
WHAT YOU NEED
BOTTOM LAYER (CRUST) and TOP LAYER (TOPPING)1 cup buckwheat groats (soaked overnight or boiled for 10-15 minutes)
1 cup rolled oats (or can sub for 1 cup of almond meal or almond flour to reduce glycemic load if you’ve found oats spike your blood sugar)
1 cup pecans or walnuts (I like a combo of both!)
2 tbsp maple syrup
3 tbsp coconut oil or butter, melted
2 tbsp assorted warm spices (like ginger, cinnamon, nutmeg and cardamom, I suggest about 2 tsp of each for a total of ~2.5 tbsp)
FILLING3 stalks rhubarb, roughly chopped
1/4 cup fresh squeezed orange juice
1 quart or 4 cups strawberries, tops removed and roughly chopped
1 tbsp maple syrup
2 tsp arrowroot starch
2 tsp cardamom
1 tsp salt
HOW TO DO IT
Soak buckwheat groats in water for at least 8 hours or overnight. If you skipped this step, boil from in water for about 10-15 minutes until softened.
Preheat oven to 350. Spray baking pan with avocado oil, coconut oil, or melted butter.
In a food processor or blender, combine all crust and topping ingredients and pulse gently. Remove half of the ingredients and put in a separate bowl (that will become your topping).
Continue to pulse until the remaining ingredients are more finely chopped and resemble more of a graham cracker crust texture. This is your crust! Then, press that mixture into the bottom of the baking pan evenly.
Bake the crust for 10-15 minutes or until set and lightly browned. Let cool for 5-10 minutes.
In the meantime, chop your rhubarb and strawberries (or other fruits) and combine into a bowl with the filling ingredients. Mix well.
One base has cooled, spread fruit mix over crust evenly. Top generously with the topping ingredients you set aside earlier.
Bake for 20-30 minutes or until fruit appears jammy and topping is browned.
Serve with your favorite coconut yogurt (I love Cocojune), ice cream, or whipped cream!
SWAPS, TIPS & TRICKS
TRICKS:
Use pre-made granola: If you want to cut down on time, you could also top your crisp with a premade granola to make it super simple.
SWAPS:
Use any summer fruit: For this recipe, you can absolutely substitute any summer fruit in place of the berries...peaches, plums, and nectarines also work great in this crumble.
Nutritional Info
Per serving, makes about 8 servings
Calories: 292
Total Fat: 14g
Carbs: 38g
Fiber: 6g
Net Carbs: 32g
Protein: 6g
Sugars: 9g
