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ROMANS 14: 20

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Samson & Delilah's Strawberry Rhubarb Crisp

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Aug 25th, 2013

"Out of the eater, something to eat; out of the strong, something sweet." Judges 14:14

Rhubarb has been cultivated for thousands of years and was used to cure common ailments during Samson and Delilah's day. It's a fickle vegetable that looks like celery, but has a sweeter taste and light texture.

I had the opportunity to experience a phenomenal dessert the other evening and it was a Strawberry-Rhubarb Crisp with Cardamon and Nutmeg Topping. Fresh out of the oven, it melted in my mouth and was the perfect ending to a great meal!


Note: God's Kitchen Ministries encourages the use of Certified Organic/Raw foods to maximize nutrition and gain the most health benefits.


  • 5 cups of 1/2-inch thick slices of fresh rhubarb (about 2 pounds)
  • 2 cups halved strawberries
  • 3/4 cup natural sugar
  • 1/3  cup fresh squeezed orange juice
  • 2 tablespoons flour
  • 1 1/2 teaspoons grated orange peel (zest)
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg


  • 1/2 cup old-fashioned oats
  • 1/2 cup flour
  • 1/2 cup packed natrual brown sugar
  • 1/3 cup sliced almonds
  • 1/4 teaspoon ground nutmeg
  • Pinch of Salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes


  • Fresh whipped cream
  • Fresh mint leaves


Preheat over to 375 degrees F.

Butter (6) custard cups or individual ramekins. Combine filling ingredients in a large bowl; stir to blend. Let stand until juices form, about 15 minutes.

For topping: Mix first 6 ingredients in a medium bowl. Add butter; rub in with fingerstips until moist clumps form.

Divide rhubarb mixture among prepared custard cups or ramekins. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and the filling is bubbling thickly around the edges, about 45 minutes. Serve warm with dollop of fresh, whipped cream with a mint garnish.

Yield: 6 servings (Serving size: about ¾ cup)


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