AIP & Paleo

Rhubarb – Strawberry Crisp

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This rhubarb strawberry crisp is a very delicious dessert recipe for the summer months. It is gluten free, dairy free, grain free, paleo and aip friendly.

Annika Schimmer

Rhubarb – Strawberry Crisp

This rhubarb strawberry crisp is a very delicious dessert recipe for the summer months. It is gluten free, dairy free, grain free, paleo and aip friendly.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 casserole
Course: Dessert
Ingredients Method

Ingredients
  

  • 3 cups rhubarb (diced)
  • 1 cup organic strawberries (diced and ripe)
  • 2 tsp fresh lemon juice
  • 3-4 Tbsp honey ((for the fruit filling), (use another sweetener for vegans))
  • 1 cup tapioca flour
  • 5 Tbsp coconut flour
  • 3 teaspoons cinnamon
  • 1 pinch sea salt
  • 1/4 cup honey ((for the crumbles))
  • 4 Tbsp coconut oil

Method
 

  1. Wash and dice rhubarb and strawberries. Place strawberries and rhubarb in a large bowl with lemon juice and honey and mix well.
  2. Preheat the oven to 350 degrees. Combine tapioca flour, coconut flour, cinnamon, salt and stir well. Add honey and coconut oil and mix until crumbs form.
  3. Add fruit filling to a casserole. Finish up by distributing the crumbles evenly on top.
  4. Bake for 25 – 30 minutes or until the rhubarb is soft and the crumbles are golden brown. Let it cool for a few minutes before serving. Enjoy!

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