Strawberries and rhubarb are one of my favourite combinations! The sweetness of the berries and the tartness of the rhubarb are the perfect match.
Strawberry rhubarb crisp is a timeless recipe. I look forward to making it every Spring when these two foods come into season. It’s a versatile recipe. You can serve it on its own – hot or cold. You can have it as a snack or serve as desert. It also makes a great snack any time of day – easy and quick to eat.
I took my own twist on recreating this classic recipe to empower-it-up, so to speak. Not only does this version taste amazing, it also has some extra nutritional nuggets to make you feel amazing for having some.
Oats are a good source of dietary fibre which may improve blood cholesterol and help control blood sugar levels. Oats are also a whole grain and source of B Vitamins and Vitamin E.
Almonds provide extra protein and fibre as well as Vitamin E and heart healthy monounsaturated fatty acids fatty acids.
Hemps seeds are my super special addition. These tiny little seeds are nutrition powerhouses, offering extra protein boost as well as a good dose of Omega-3 Fatty Acids. Not to mention a delightful sweet nutty flavour.
Note: you can certainly use another type of flour for this. I chose coconut because I like that it adds a little extra sweetness and nuttiness. You could also substitute butter for the coconut oil in the recipe or a different sweetener for coconut sugar.