I count rhubarb as a forageable ingredient, although one of the few you can also find at the supermarket if you don’t come across it in an abandoned homestead – or in your backyard. It grows with total neglect, expands regularly and provides an abundant source for recipes of all types – chutney, soup, dessert, baking et al from spring well into summer if you remember to prune back the flowers in the spring.
For this rhubarb recipe I also used some wild berries – raspberries and blackberries – I found recently growing at the front of our property.
Fruit crisps are nothing new, but I have been making them a little differently lately – gluten free, low in sugar and with no oats. I just wanted a little variation so as not to be repeating the same recipe, and now I find I prefer this one to my old recipe. So I hope the guests at this week’s Fiesta Friday enjoy this seasonal dessert.
If you really like sweet, feel free to add sugar to the topping, or a little extra to the fruit. Or increase the fruit ratio and use less rhubarb.
Rhubarb and Berry Crisp
For the filling:
6 cups (1.5 lbs) chopped rhubarb
1 cup berries (blueberries, strawberries, raspberries, gooseberries etc. or any combination)
1 cup sugar
For the topping:
1.5 cups ground almonds
1 cup hemp hearts
2 Tbsp ground flaxseeds
1 tsp cinnamon
1/2 cup coconut flour
1/2 cup coconut oil
Method:
Mix the rhubarb and berries with sugar in a rectangular baking tin.
To make the topping, mix together the rest of the ingredients and distribute evenly on top of the filling. Bake at 325 for about 35 minutes, or until the top looks crisp and the filling is bubbling. Serve on its own, hot or cold, or with ice cream, whipped cream or yogurt.
August 1, 2014 at 2:27 pm
I live rhubarb and strawberry crisp. There is something to rhubarb which makes any dish exotic :).
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August 1, 2014 at 4:43 pm
Thanks. I agree. I find it odd that people are willing to import all kinds of really exotic fruits from everywhere but overlook our own local varieties.
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August 1, 2014 at 3:19 pm
Ooh, lovely! A more dessert-y version of the cake I brought this week! I must try this too – we are waiting for our rhubarb to appear in the garden…I’m doing my very best to neglect it so I am sure it’ll be coming out of our ears soon!
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August 1, 2014 at 4:46 pm
Thanks. It is sort of dessert-y, but is also really good for breakfast because it is not too sweet or rich.
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August 1, 2014 at 3:27 pm
That reads so nice!
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August 1, 2014 at 4:45 pm
Thanks.
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August 1, 2014 at 4:09 pm
What a great way to do the crumble. We usually use oats and sometimes walnuts, but you’ve gone one step further. Definitely getting a go as soon as the frosts are finished and the rhubarb comes back. (It snowed today, so it’ll be a while yet.)
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August 1, 2014 at 4:45 pm
Thanks. One vegetable you can always count on to come back. I think its alien looking flowers are one of the great signs of spring.
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August 1, 2014 at 4:49 pm
Love a good rhubarb and fruit crisp. This looks excellent for dessert or for breakfast with some coffee!
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August 1, 2014 at 4:56 pm
Thanks. I think it also goes well with a good sharp cheese, but that doesn’t photograph as well.
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August 1, 2014 at 5:04 pm
Wow! Yummy! Wish I could make this for my dad…he would love it!
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August 1, 2014 at 5:29 pm
This crisp looks divine Hilda!
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August 1, 2014 at 7:06 pm
I never cooked with rhubarb. After seeing this, that really has to change. Yum!
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August 2, 2014 at 1:37 am
Your creation looks delicious as usual. I think 1 cup of sugar should be plenty, especially with the addition of berries. Love the sound of the topping too. Yum!
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August 2, 2014 at 4:14 am
Thanks.
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August 2, 2014 at 5:27 am
That looks so yummy Hilda 🙂 I have frozen rhubarb on my fridge and hemp is on sale here in the market, perfect!
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August 2, 2014 at 7:45 am
The general concept reminds me of fruit crumble which I love, but the ingredients you use are totally different, gorgeous idea! Never used hemp so far, is it just for the consistency or does it add an own flavor?
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August 2, 2014 at 8:32 pm
Good question. When I think about it, I would say it is a nutty flavour, and replaces oats and things quite well – but less heavy maybe. Also, it is a superior fibre, so just kind of tasty, healthful and different.
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August 2, 2014 at 10:44 am
Hi Hilda, in your first paragraph you’ve convinced me I need to plant some rhubarb when spring comes around here in Australia. Rhubarb that I can perhaps neglect slightly (as I tend to do with my garden) and which will continue to produce and expand and provide me with tender stalks each year. With your other words and photos you’ve convinced me that this dessert needs to adorn our table as soon as that rhubarb ripens! A lovely post – thanks for sharing with all the crowd at FF this week! Cheers, Margot
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August 2, 2014 at 7:17 pm
Thanks for the kind comments, and for co-hosting the party this week. You two are doing an Aus-some job.
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August 2, 2014 at 2:19 pm
Hilda – This is so brilliant…Never done with Rhubarb and it is time to make with such an inspiring recipe…Happy FF
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August 2, 2014 at 7:16 pm
Thanks. And happy fiesta to you too.
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August 2, 2014 at 7:31 pm
Yum Hilda! I love the unique topping you have used here! I have tons of rhubarb right now and lots of berries coming up! I can’t wait to try your recipe! 😀 How’s the little one?
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August 2, 2014 at 7:53 pm
Rhubarb is great because it freezes so easily – just chop and bag. The little one is doing great – he is a big strong fellow and I will see him again this week.
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August 3, 2014 at 5:22 am
Oh, so nice to hear that! Enjoy your visit!
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August 2, 2014 at 7:35 pm
Oooo I do so love rhubarb, and yours looks quite amazing!
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August 2, 2014 at 7:54 pm
Thanks Loretta. Rhubarb seldom gets the attention it deserves – so many things can be done with it. I should have another post on it soon.
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August 2, 2014 at 10:20 pm
Happy Fiesta Friday!! The crisp recipe looks really interesting, like it would have a really good crunchy texture with a cinnamon taste. I will keep this recipe and give it a try next time we make this- probably with another winter fruit in season in Australia. Thank you for sharing this beautiful rhubarb and berry crisp with FF, and I hope you are enjoying the party!!
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August 3, 2014 at 4:24 am
Delicious.. Love the combo
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August 3, 2014 at 7:56 pm
I love rhubarb! I’ve tried getting my own plants started, but none have taken. This crisp looks wonderful and has my mouth watering!
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August 4, 2014 at 10:00 am
This is gorgeous 🙂
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August 7, 2014 at 3:31 am
I love rhubarb and it’s great to have a new recipe idea – thanks 🙂
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