Find the right amount of crunch in the crisp put it in the oven and Bam! Perfect early summer dessert. It’s the solstice (today) and father’s day too. Blessings to all the fathers out there, may your lives be filled with sweetness.

Here’s the recipe:

Berry Basil Rhubarb Crisp Recipe

Fruit:

2 cups ripe strawberries (sliced)

1 cup blueberries

handful of rasberries

8 stalks of rhubarb cut into 1/2″ pieces

6 large basil leaves cut into ribbons

1 tablespoon minced ginger

1/4 cup natural cane sugar

1 tablespoon plus one teaspoon arrowroot (or cornstarch)

1/4 teaspoon vanilla

1 teaspoon coconut oil (or butter)

Crisp:

3/4 cup Bob’s Redmill gluten free baking flour mix

3/4 cup whole rolled oats

1/2 cup natural cane sugar

1/2 teaspoon cinnamon

pinch of salt

1/3 cup coconut oil (melted) (you can also use butter here)

1/3 cup kefir or soya yogurt (applesauce would work too)

Preheat oven to 400F degrees.

In a small saucepan heat one teaspoon of coconut oil and sauté rhubarb for about two minutes or slightly tender, add the slivers of basil in the last 30 seconds or so with a tiny pinch of salt.

Combine sautéed rhubarb with fruit in a small bowl

In a separate bowl whisk together the 1/4 cup sugar, and the arrowroot. Sprinkle the mixture over the fruit, add the vanilla and toss gently until all the fruit is coated evenly. Pour the fruit mixture into an 8-inch square baking dish or a similarly sized, heavy-bottom tart pan.

To make the crisp combine the oats, flour-mix, sugar, and cinnamon together in a bowl and whisk everything together. Stir in the coconut oil and then the yogurt and mix until everything comes together in a doughy texture. Sprinkle and crumble the mixture evenly over the fruit and rhubarb mixture.

Place the baking dish in the oven on the middle rack and bake for 15-20 minutes or until the top is golden. Enjoy warm or cold with whipped cream, ice cream or as is.