I have always been a fan of rhubarb and strawberry desserts whether it is pies, scones, crisps or jams. This recipe is a lightened up version of a strawberry rhubarb crisp that is gluten free for those with Celiac disease and is low in saturated fats for those watching their cholesterol levels. A tasty fruit dessert is the way to go to get more fruits and veggies for your day!
With strawberry season approaching this dessert is a great way to utilize these tasty berries. Strawberries make for a great snack on their own and are a great source of fiber, vitamin C and the phytochemicals ellagic acid, which is known for its property of destroying free radicals, and strawberries are a great source of anthocyanins another powerful phytochemical. A one cup serving of strawberries contains almost 100% of the recommended daily amount (RDA) for vitamin C, only 53 calories, and a little over 3 grams of dietary fiber!
This past winter my family purchased our first home! Come Spring we were excited to find these beauties pop up out of the ground. Rhubarb is a vegetable that is often used in fruit dishes. It has a very fruity smell but if you were to eat it on its own it has a very tart taste, which is why it is usually served in sweetened dishes. The leaves are actually poisonous due to containing large amounts of oxalic acid and should not be consumed.
For those who suffer from calcium oxalate stones you may have heard to avoid foods that are high in oxalates such as rhubarb. However, the evidence behind this theory is limited and not that well understood. The best ways to prevent calcium oxalate stones is to drink plenty of water, include calcium rich foods in the diet and eat plenty of fruits and vegetables. Oxalates present in fruits and vegetables binds to calcium in the gut and is then excreted in the stool. When this occurs the oxalate passes through the stool instead of the urine, and thus is not excreted by the kidneys. It is recommended to include around 3 servings of calcium rich foods in the diet for those suffering from calcium oxalate stones. When eating oxalate rich foods such as rhubarb, pair it with food sources rich in calcium like as a glass of milk or yogurt.
The color combination of this dish is vibrant and beautiful. The color of rhubarb can range in colors from bright reds to green and is dependent on the variety. Most rhubarb found in the grocery store is the bright red variety.
The topping for this dessert is packed with fiber and healthy fats. The oats provide a good source of soluble fiber and the almonds offer up a good dose of mono and polyunsaturated fats. The crust can be made with either finely ground almonds or almond flour as pictured above. Or if you prefer a slight crunch you can use chopped or sliced almonds as pictured below.
Strawberry Rhubarb Crisp with Almond & Oat Topping
Author: Brittany Sparks
Makes: 7 (1/2 cup) Servings
*This recipe is high in potassium.
*CKD friendly recipe.
Prep Time: 15 min
Cook Time: 45 min
Total Time: 60 min
Ingredients
3 Cups Strawberries (~16 oz/1lb), Cut into ½ inch pieces)
2 Cups Rhubarb, Sliced
½ Cup Sugar
1 Tsp Vanilla Extract
1/4th tsp Cinnamon
Topping
1/3 Cup Unsalted Almonds, Coarsely Ground (*or you can use Almond Flour)
1/3 Cup Oats
1 Tbsp Brown Sugar
1 Tbsp Canola Oil
¼ Tsp Cinnamon
Directions
Preheat the oven to 350 degrees. Lightly spray a 9x9 inch baking dish with cooking spray.
In a large bowl add the strawberries, rhubarb, sugar, vanilla extract and cinnamon. Stir to combine.
In a small bowl combine all the ingredients for the topping. You can use a coffee grinder to grind the almonds. If you like a little crunch to your topping I would recommend using coarsely ground or finely chopped almonds and if you like a smoother texture I would use almond flour (finely ground almonds).
Pour the strawberry rhubarb mixture into the baking dish and top with the almond and oat topping.Place in the 350 degree oven and bake for 45 minutes.
Nutrition Facts
Serving Size (1/2 cup):
Calories 149, Total Fat 4.7 g, Monounsaturated Fat 2.8 g, Saturated Fat 0.4 g, Polyunsaturated Fat 1.3 g, Sodium 3 mg, Total Carbohydrate 26 g, Dietary Fiber 3.1 g, Protein 2.2 g, Potassium 259 mg, Phosphorous 59 mg