strawberry rhubarb crisp.

strawberryrhubarbcrisp
I
ts that time of year again where I have rhubarb coming out of my ears and no clue what to do with it besides make pie. So I present to you a crumble. I tried to find something that was refined-sugar free; this was a little tart, but it was pretty good. I think it would be great mixed into some yogurt! The top makes almost like a granola – it was my favorite part.

  • 2 cups rhubarb, diced
  • 2 cups strawberries, diced
  • zest from one orange (or lemon)
  • 1 teaspoon lemon juice
  • 5 Tablespoons maple syrup
  • a pinch of salt
  • 1½ Tablespoons cornstarch
For the crumbles
  • ½ cup chopped almonds
  • ¾ cups old fashioned oats
  • 2 Tablespoons coconut flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup maple syrup
  • 2 Tablespoons coconut oil
  1. Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bowl with the zest, lemon juice, maple syrup, salt, and cornstarch and mix well.
  2. Mix the almonds, flour, oats, cinnamon, salt and maple syrup together in a medium mixing bowl. Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.
  3. Grease an oven proof casserole or skillet and spoon in the fruit filling. Crumble the topping evenly over the top. Bake for 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving.
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