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.
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
Instructions
- Wash and dice rhubarb and strawberries. Place strawberries and rhubarb in a large bowl with lemon juice and honey and mix well.
- 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.
- Add fruit filling to a casserole. Finish up by distributing the crumbles evenly on top.
- 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!