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Nature's Bounty Strawberry-Rhubarb Crisp

Updated on June 2, 2015
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Serves 12-16.

Nature's Bounty Strawberry-Rhubarb Crisp
Nature's Bounty Strawberry-Rhubarb Crisp


  • 2 pounds strawberries, quartered
  • 1 1/2 pounds rhubarb, cut into 3/4" slices
  • 2 teaspoons vanilla extract
  • 1 1/4 cups xylitol
  • 1 cup all-purpose flour
  • 3 teaspoons lemon zest
  • 1 cup rolled oats
  • 1/2 cup maple sugar
  • 1 teaspoon cinnamon
  • 3/4 cup walnut oil
  • 1 1/3 cups walnuts, raw halves & pieces
  • olive oil


  1. Season a 13" x 9" baking dish with olive oil. In a large mixing bowl, gently combine the strawberries, rhubarb & vanilla extract with a spatula. Add the xylitol, 1/2 cup flour and lemon zest over the fruit mix and gently combine again with the spatula. Spread evenly in the seasoned baking dish.
  2. Preheat the oven with rack in middle to 375 degrees. For the topping, in a large mixer bowl with flat beater attachment or pastry cutter, mix the oats, maple sugar, 1/2 cup flour & cinnamon. Add the walnut oil, mixing until combined. Add the nuts and mix until they become roughly chopped.
  3. Crumble the topping as evenly as possible over the fruit mixture. Bake 45 minutes or until bubbling & golden brown. Remove from the oven and cool on a wire rack. Serve warm in bowl. Serving suggestion: serve with milk or vanilla ice cream.
Nature's Bounty Strawberry-Rhubarb Crisp "In the Raw"
Nature's Bounty Strawberry-Rhubarb Crisp "In the Raw"

© 2015 Molly Brose


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    • Molly Brose profile image

      Molly Brose 2 years ago from Pennsylvania, United States of America

      Thank you very much Emmanuelle! This was made with rhubarb fresh from the farm stand if you can get your hands on some. XOXO

    • profile image

      Emmanuelle 2 years ago

      Love that this is a healthy dessert! Thank you for the inspiration. Xo