Strawberry-Rhubarb Crisp with Emmer Flour

Strawberry-Rhubarb Crisp with Emmer Flour

Srawberry Rhubarb Crsip made with Emmer Flour


Freshly picked local strawberries and rhubarb play a starring role in this easy to make dessert.

In our area, June is when the rhubarb is a plenty and the strawberries are starting to make an appearance. This is the perfect time for a crisp that brings out the best of both!  Not everyone likes ultra sweet desserts (us included), so we’ve added a range for the sugar amounts as a guide. Feel free to add based on your sweetness preference. Enjoy alone or with a scoop of ice cream.



  • 1 1/2 cups rhubarb, chopped
  • 1 1/2 cups strawberries, halved
  • 1/4 – 1/2 cup cane sugar
  • 2 tbsp emmer flour
  • 1 tsp vanilla extract


  • 1/2 cup butter
  • 1/4 – 1/2 cup brown sugar, lightly packed
  • 1/2 cup oats
  • 3/4 cup emmer flour
  • 1/2 cup ground or chopped almonds
  • pinch of salt


  1. Preheat the oven to 350F.
  2. In a large bowl, combine the rhubarb, strawberries, sugar, flour and vanilla. Stir until the fruit is evenly coated with the sugar mixture.
  3. Pour the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside.
  4. For the topping, blend all the ingredients in a bowl with a fork or your fingers, or using a food processor until well combined and crumbly. Sprinkle evenly over the fruit without packing down.
  5. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve alone or with ice cream.

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