Spring is here! With spring comes rhubarb!! I was looking in my freezer and I had a couple of my friends give me so much rhubarb (mine didn’t want to grow) last year, that I still have quite a bit.
I thought, what better dessert to make than strawberry rhubarb crisp. I have made this dessert, probably ten times in the past couple of months and have still not tired of it at all. Yes it’s that yummy!!
I wanted everyone to have it in the back of their mind when all of our wonderful rhubarb is coming in nice and full. It is fantastic warm, room temperature or cold. Breakfast, lunch or dinner 😉
Strawberry Rhubarb Crisp(Grain Free/ Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan Option/ Paleo)
For the Crust:
1 c. almond flour/meal
1/2 c. tapioca starch
1/3 c. ground flax
1/3 c. raw honey or maple syrup for vegan
1/3 c. coconut oil- melted
1 tsp. ground cinnamon
For the Filling:
8 c. chopped rhubarb (if frozen- defrost and drain)
1 c. chopped strawberries (if frozen defrost and drain)
1/4 c. tapioca starch
1/2 c. raw honey or maple syrup if vegan
Preheat oven to 350 degrees.
In a medium size bowl, mix all of the crust ingredients together and set aside.
In the 9″ by 13″ baking dish that you are going to bake your crisp in, add in defrosted, drained fruit, as well as the 1/4 c. tapioca starch and 1/2 c. honey or maple syrup. Mix well. Make sure your dish has at least two inch side. The fruit rises as it cooks, then settles back down.
Crumble topping over the top of fruit mixture. Bake for 45-50 minutes or until fruit is cooked through.
Freezes quite well!!
Shared On: Real Food Recipe Round Up ,Motivational Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Allergy Free Wednesday , Waste Not Want Not , Gluten free Wednesdays , Tasty Tuesday , Gluten Free Fridays, Real Food Friday, Whole Food Fridays, Foodie Friends Friday, Healthy Vegan Fridays