As you might or might not have noticed, this past month I’ve been trying to accomplish my best to bring you more savory recipes. When I did so my reader study last year, many of you wanted more healthy food options.

But sometimes I simply can’t help but bake, I believe it’s my true getting in touch with in life. Last week I needed a 6am airline flight out of Chicago to see Tony. I knew I had to keep by 4am in order to skip traffic and present myself plenty of time. You think that I’d have visited bed at 8pm the night before, but nope, there I had been baking a batch of chocolate chip cookies at midnight. I call it stress baking. Some things never change.

Anyway I want to make best use of this year’s farmer’s marketplace fruit and so throughout summer We plan on getting you fresh, seasonal recipes… Maybe a fruit pie, or two?!

If you have ever been to the Midwest, you understand how we love our strawberry rhubarb combos. The nice and tartness is everything you could wish, especially paired with a large scoop of vanilla ice cream.

What really makes this crisp stand out may be the addition of vanilla and coconut sugars. The vanilla provides a lovely flavor to the fruits that means it is unforgettable, I swear.

As well as the coconut glucose? Well it’s an unrefined sweetener that isn’t prepared like regular sugars, meaning it provides more nutrition and minerals, along with adding a distinctive flavor. No, it doesn’t flavor like coconut. I recommend giving it a try in the event that you haven’t, it’s one of my favorite sugar to bake with one of these days.

Last but not least, I love love love the pecan oat topping. As the crisp bakes, the pecans get all toasty, nutty and special. Perhaps it’s just me but I think pecans are one of the most underrated nut products available. But who knows maybe you aren’t a pecan fan; if that’s the case, feel absolve to sub in almonds.

I cannot await you to try out this one out on your family and friends, or simply eat everything yourself. This sharp is best served warm having a scoop of your preferred vanilla glaciers cream. Enjoy! Xo.

If you get this to, be sure to snap a pic and upload to Instagram using the hashtag #ambitiouskitchen! xoxo.

Lightened-up Vanilla Strawberry Rhubarb Sharp (vegan, gluten free)

Prep period:

15 mins

Cook time:

30 mins

Total time:

45 mins


1/2 cup gluten free oat flour

1 teaspoon cinnamon

3/4 chopped pecans

For the filling up:

5 stalks rhubarb, diced into 1 inch pieces

1/2 cup coconut sugar

1/2 teaspoon vanilla extract

2 tablespoons gluten free of charge oat flour


Make the topping: Inside a medium dish, whisk together oats, oat flour, cinnamon, pecans, coconut sugar and coconut oil; set aside.

Preheat oven to 375 degrees F. Grease a 9×9 inch baking skillet with coconut oil (or generously coat with cooking aerosol).

In a big dish, pigs feet plant add coconut sugar, vanilla bean, strawberries, rhubarb and oat flour; toss several times to equally coat the fruits with the sugar and flour. Pour into prepared pan and evenly sprinkle the topping over the fruit.

Bake for 30-35 moments until the filling up begins to bubble and the very best is golden dark brown. Cool for 10-15 a few minutes before serving. Best with your favorite glaciers cream, if desired. Serves 9.

It is possible to replace the oat flour with regular flour if you’re not gluten free.

You can even use softened or melted butter instead of the coconut oil if you aren’t dairy products free.

You can even use brown sugar in place of the coconut sugar if that’s what you have readily available.

OH my goodness stress baking”. I can 100% relate. That’s me ALL the time! I will possess a million thngs to accomplish or a ton of cookies in my wedding cake stand but sometimes baking is the only method to soothe the spirit.

Also this crisp is too ideal for summer! Loving all your healthy attributes as well, totally going to serve this with some snow cream for summertime bbqs!

Hi Monique,

This appears amazing and can’t wait around to make it for any Christmas party this weekend. MAY I use frozen berries because of this? If yes, would I must thaw them initial or just use them straight away?

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