Strawberry Rhubarb Basil Crisp [Vegan, Gluten Free, Paleo]
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.
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.
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.
- 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
- 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
- Preheat oven to 350F.
- Line a 12-cup muffin tin with silicone liners.
- Place chopped rhubarb, strawberries, basil, maple syrup, cinnamon and orange juice in a small sauce pan on medium low heat.
- Let rhubarb mixture cook down for about 15 minutes or until soft and fragrant, stirring occasionally.
- While the filling is cooking, mix together hazelnut flour, coconut flour, pecans and salt in a small bowl.
- Pour melted coconut oil and maple syrup into crisp mixture and mix until well combined.
- 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.
- Once rhubarb mixture has softened, turn off heat and let cool for several minutes.
- Portion rhubarb mixture evenly into each silicon liner.
- Place remaining crisp mixture on top of the rhubarb filling.
- Place in oven and bake for 15-20 minutes, until tops begin to brown.
- Let cool completely and store leftovers in fridge in a covered container for up to one week.
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.
Chat with me:
Are you afraid of change? Are you able to challenge yourself? What qualities do you not like in yourself/others?