Strawberry Rhubarb Basil Crisp [Vegan, Gluten Free, Paleo]

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So, this is the dessert you make when everyone coming to your dinner party has some dietary restraint. Oh, and they are free of refined sugar because you’re on my blog.

Last year I bought rhubarb and never used it… I wasn’t going to let this rhubarb meet the same fate. When I discussed what to do with it, the suggestion “jam” came up but that seemed like too much of a cop-out. That will be for my second batch of rhubarb. I needed to challenge myself with my first batch.

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Pan roasting the rhubarb, strawberries and basil.

Something I’ve recently learned about myself is that I constantly challenge myself. I recently spoke to an ex-boyfriend and he commented that he liked that I challenged him while we were together and I was still challenging him now (by telling him he should lose some weight – I’m such an asshole).

I’m in this weird period of growth and self-discovery and I have found that a quality I don’t like in other people is the inability to challenge themselves. You can stay stuck in a non-ideal situation because you aren’t willing to challenge yourself. It’s easy to be comfortable and live in the same place and hang out with the same people and spin your wheels. I know, I’ve been there. Often qualities you don’t like in other people are qualities you don’t like in yourself.

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Obviously inspired by the DSLR course I’m taking.

Challenging yourself is hard. Change and growth are hard. It’s challenging to leave everything you know and move across the country. It’s challenging to tell your body, “Hey Body, you’re going to run 26.2 miles today.” It’s challenging keeping Almost Getting it Together as my side-hustle. The fear of failure is real.

Okay, this post was real heavy. Go make this Strawberry Rhubarb Basil Crisp and eat it with some ice cream because it’s summer and I’m challenging you to enjoy yourself.

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Starwberry Rhubarb Basil Crisp

5.0 from 1 reviews
Strawberry Rhubarb Basil Crisp [Vegan, Gluten Free, Paleo]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free, Vegan, Paleo, Dessert
Serves: 12 mini crisps
Ingredients
Filling
  • 2 cups rhubarb, chopped
  • 1 cup strawberries, chopped
  • ¼ cup chopped basil
  • 1 tbsp maple syrup
  • juice of 1 orange (about ⅓ cup)
  • 1 tsp cinnamon
Crisp
  • ¾ cup hazelnut flour
  • ¾ cup coconut flour
  • ½ cup chopped pecans
  • 1½ tbsp coconut oil, melted
  • 1½ tbsp maple syrup
  • pinch pink Himalayan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Line a 12-cup muffin tin with silicone liners.
  3. Place chopped rhubarb, strawberries, basil, maple syrup, cinnamon and orange juice in a small sauce pan on medium low heat.
  4. Let rhubarb mixture cook down for about 15 minutes or until soft and fragrant, stirring occasionally.
  5. While the filling is cooking, mix together hazelnut flour, coconut flour, pecans and salt in a small bowl.
  6. Pour melted coconut oil and maple syrup into crisp mixture and mix until well combined.
  7. Place a small spoonful of crisp mixture into bottom of each silicon liner and press down until covered. You should use about half your mixture.
  8. Once rhubarb mixture has softened, turn off heat and let cool for several minutes.
  9. Portion rhubarb mixture evenly into each silicon liner.
  10. Place remaining crisp mixture on top of the rhubarb filling.
  11. Place in oven and bake for 15-20 minutes, until tops begin to brown.
  12. Let cool completely and store leftovers in fridge in a covered container for up to one week.
Nutrition Information
Serving size: 1 mini-crisp Calories: 130 Fat: 6 g Saturated fat: 3 g Carbohydrates: 16 g Sugar: 5 g Sodium: 17 mg Fiber: 4 g Protein: 3 g

The theme for this month’s Recipe Redux is pie. Nothing is says summer more than pies – other than bikinis. Crisps are a less caloric substitute to a pie – and makes me think of all the peach crisp my mother used to make in the summer when I was growing up.

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Chat with me:
Are you afraid of change? Are you able to challenge yourself? What qualities do you not like in yourself/others?

23 comments on “Strawberry Rhubarb Basil Crisp [Vegan, Gluten Free, Paleo]

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Beth @ Running with the Sunrise on June 21, 2015 9:52 am

Love the combination of flavors here! You don’t see too many rhubarb recipes out there, especially in paleo recipes. Definitely going to pin this one! :)
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Cassie on June 21, 2015 11:46 pm

I hope you enjoy it!!

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Erin @ Her Heartland Soul on June 21, 2015 11:01 am

I love rhubarb! This looks delicious!
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Rebecca @ Strength and Sunshine on June 21, 2015 11:25 am

Again with a stunning dish! Love rhubarb and I love that hazelnut coconut crumble! Perfect flavors all around! XOXO
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Cassie on June 21, 2015 11:45 pm

Obsessed with hazelnut anything right now!

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Katie @ 24 Carrot Life on June 21, 2015 4:42 pm

I LOVE how you made them mini in the muffin cups. That would keep me from eating way more than I should…hopefully!

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Cassie on June 21, 2015 11:45 pm

Yes – I would just basically eat half a pie dish if I didn’t.

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Lauren on June 21, 2015 11:04 pm

Yum! I just grabbed some rhubarb from the farmer’s market for the first time and made a big strawberry rhubarb crisp. Definitely saving this recipe for next time!

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Cassie on June 21, 2015 11:43 pm

I need to pick up more to experiment with some other recipes!

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GiGi Eats on June 22, 2015 12:02 am

Rhubarb AGAIN! OMG – everyone is going nuts of this bad boy and I have never even had it before in my life!
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Susie @ SuzLyfe on June 22, 2015 7:23 am

Strawberry Rhubarb is an amazing combo, and I looooove the addition of basil (which, in my opinion, goes with everything. Kind of like a spritz of lemon). YUM
Susie @ SuzLyfe recently posted…Keep Calm and Call Mom (and Dad) + Gym Tan Laundry #MIMMMy Profile

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Alex Caspero MA,RD (@delishknowledge) on June 23, 2015 12:44 am

Awesome post! “Everything we want in life is on the other side of fear” – I’ve got that posted above my desk and I love the daily reminder that THIS IS IT. Risks are scary but what’s the alternative? Goes for rhubarb too :) Something I’ve never made! Breaking out of my own comfort zone and making this soon !

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Cassie on July 3, 2015 1:30 am

Such an amazing quote… I need that by my bed!

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Anna on June 24, 2015 10:19 am

I bought some rhubarb a couple of weeks ago at the farmers market (in an attempt to challenge myself) and froze it since I also couldn’t think of anything to do with it besides jam or preserves. I also didn’t want to make a sugar-filled dessert, so here I am today, with it still chilling in my freezer. This looks like a delicious solution – thanks!
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Cassie on July 3, 2015 1:29 am

I hope you tried it out!!

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Angela on June 25, 2015 12:15 pm

I definitely want to try this. Rhubarb has me all intrigued lately.
You sound like you’re inside my head in this post. I’ve been hurling myself outside my comfort bubble lately and I don’t see that stopping anytime soon. No more stagnation!

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Cassie on July 3, 2015 1:27 am

That’s awesome – keep at it, Angela!

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sarah grace on June 26, 2015 11:00 pm

experimenting with rhubarb is something I’ve never took on the challenge to do. ButI am sooo similar in the sense of always trying to challenge myself :)
xoxo Sarah Grace, Fresh Fit N Healthy.
sarah grace recently posted…A Healthy Body > The “Perfect Body” : A Personal StoryMy Profile

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Cassie on July 3, 2015 1:22 am

I love that quality in people!

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Nicole @ Foodie Loves Fitness on June 29, 2015 4:07 pm

Oooh yea, strawberries + basil is such a great combo! I’m with you 100%, it’s a turnoff to me too when people are living in their own little bubble and never go outside of their comfort zones. I’m all about challenging myself and doing things that scare me.
Nicole @ Foodie Loves Fitness recently posted…Red, White & Blue Pancakes [Vegan & Gluten Free]My Profile

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Cassie on July 3, 2015 1:04 am

LOVE THIS.

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Whitney Carney on July 1, 2015 5:47 pm

Your posts always make me laugh and this is why we are friends. This looks delicious by the way!!
Whitney Carney recently posted…An update on my life: Busy, but never too busy for GodMy Profile

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Cassie on July 3, 2015 12:16 am

You’re the cutest xo

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