Rhubarb Strawberry Crisp

Rhubarb has always been a family favorite of ours.  Both of my grandmothers and my mom always made rhubarb pie every year.  This version is quite a bit healthier because there is no added sugar.  This recipe I have sweetened with frozen apple juice concentrate and dates.


Filling Ingredients:

6 cups rhubarb, cleaned and sliced

1 cup strawberries, finely diced

1 cup frozen apple juice concentrate, thawed

1 t. cinnamon

¼ t. nutmeg

2 T. cornstarch

Pinch of salt


Topping Ingredients:

12 small, pitted dates

3 T. frozen apple juice concentrate, thawed

1 cup pecans

1 cup oatmeal

½ t. cinnamon

Pinch of salt


Preheat oven to 350 degrees.


 Prepare the filling first.  Place rhubarb, strawberries, apple juice, cinnamon, nutmeg, cornstarch and salt in a large mixing bowl.  Stir until everything is well coated.  Pour the mixture into a baking dish.  (Note: this will fit into a 9” X 13” baking dish or you can use two smaller baking dishes to share. )


Next, place the dates and 2 T. of apple juice in a food processor.  Process until the dates are broken up into small pieces.  Add the pecans, cinnamon and salt, then process for just a few seconds until the pecans are slightly chopped.  Remove the blade and then add the oatmeal and mix with a spoon.  Spread the topping mixture over the top of the filling.  Drizzle remaining tablespoon of apple juice on top of filling then lightly sprinkle with a bit more cinnamon.


Bake for 35 – 40 minutes until the topping is brown and the filling starts to bubble.