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!!
You can serve it with Whipped Coconut Cream or Vanilla Ice Cream
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
Girl. You are speaking my language. There is perhaps nothing I love more in the springtime than strawberry-rhubarb desserts.
LOL – I have to ditto what Jo-Lynne said! I can’t wait to try this with fresh strawberries!
This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!
I will. Thanks Stephanie!
Mm, yes please! Just happened to buy some strawberries on sale…now I have to make this recipe. 😀
Thanks for sharing!
Love both of those flavors. Thank you as always for linking up to Real Food Fridays Sandi 🙂
I am loving these – they sound like such a treat!
Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again next week!
This sounds delicious and healthy. Will pin and share on google. Thanks for sharing on Real Food Fridays Blog Hop!
Thanks for sharing on Mostly Homemade Mondays! Be sure to stop over today and link up a few of your most recent or most popular posts:
http://www.thesustainablecouple.com/2014/05/mostly-homemade-mondays-week-79.html
This recipe has been featured at the Tasty Tuesday link up party! Come check it out and grab a Featured button here!
This looks fantastic too! It would be awesome if you would share this with us! Please linkup any other recipes to any fruit/veggie category you’d like!
http://www.cultivatenourishing.com/rhubarb/
Enjoy the Harvest!
Lindsey
Mmmm … this looks yummy! I’ve planted rhubarb for the first time this year and, while I won’t be harvesting it the first year, I’m definitely looking forward to enjoying it in future years. I’ve also got strawberries growing soooo … I’m set for this recipe. Thank you for including the vegan options. Definitely bookmarking this one for future reference!
Thanks Cyndi!