Strawberry-Rhubarb Cornmeal Crisp
Serves: 6-8
  • 3 ½ cups fresh rhubarb, cut into 1-inch dice (about 4-5 stalks)
  • 3 ½ cups fresh strawberries (approximately 1lb 10oz), hulled and halved
  • ½ cup Grade A pure maple syrup or cane sugar
  • 1 Tablespoon arrowroot powder
  • ⅛ teaspoon ground ginger
  • the juice of half an orange, about 3 Tablespoons
  • Topping:
  • ¾ cup muscovado sugar, coconut palm sugar or brown sugar
  • ½ cup flour (whole wheat pastry or for GF a combo of GF oat flour and King Arthur Multipurpose GF Flour)
  • ½ cup cornmeal (I like Bobs Red Mill medium grind)
  • ¾ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • ½ teaspoon sea salt
  • 8 Tablespoons cold unsalted butter or Earth Balance, cut into 1-inch pieces or cold unrefined coconut oil
  • ½ cup old fashioned rolled oats (for GF, look for labeled GF oats)
  • ½ cup chopped raw almonds or pecans (optional)
  1. Preheat an oven to 350 degrees.
  2. Toss the fruit with syrup or sugar, arrowroot, ginger and orange juice. Transfer to an 8- or 9-inch baking dish or pie plate.
  3. Add all topping ingredients in the bowl of a mixer fitted with the paddle attachment. This can also be done by hand with a pastry blender. Blend until the mixture is no longer dry and can hold together when a small amount is squeezed in your hand. Topping can also be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
  4. Arrange topping over fruit to cover.
  5. Place baking dish on a cookie sheet and bake for about 45-50 minutes or until bubbly and topping is golden brown.
  6. *To double this, use ⅓ cup orange juice and bake in a 13 x 9 –inch baking dish for about an hour.
Recipe by Pamela Salzman at