Strawberry Rhubarb Crisp

The sweetness of ripe strawberries combined with tangy tart rhubarb is just the perfect combo and so very welcome this time of year while they’re in season and flavors are bright.

Ingredients:

Filling:

• 1 lb fresh rhubarb, sliced into 1-inch pieces

• 1 lb fresh strawberries, hulled and sliced

• 1/4 cup freshly squeezed orange juice

• 2 tsps pure vanilla extract

• 1/4 cup gluten-free flour or Arrowroot powder

• 1/2 cup raw honey or pure maple syrup

Crumb Topping:

• 1 cup almond flour

• 1/2 cup gluten-free old-fashioned rolled oats

• 1/3 cup finely chopped walnuts

• 2 tbsps fresh orange zest

• Pinch of sea salt

• 1 tsp vanilla extract

• 1/4 cup raw honey or pure maple syrup

• 2 Tbsp melted organic, unrefined coconut oil, or melted grass-fed butter

• To serve: a dollop of frozen yogurt, coconut yogurt, whipped coconut cream or pure vanilla bean ice cream

Instructions:

1. Preheat your oven to 350 degrees F.

2. Grease very lightly a round 10-inch diameter baking dish. You can use a light mist of olive oil cooking spray, or a light coating of grass-fed butter or coconut oil.

3. In a large bowl, combine all of your ingredients for the filling.

4. Transfer filling to your prepared baking dish.

5. Bake in the preheated oven for 15 minutes.

6. In a second bowl, add all of your crumb topping ingredients and stir well to combine.

7. Carefully remove your baking dish from the oven and crumble this crumb topping mixture evenly over the top of your rhubarb-strawberry mixture.

8. Return to the oven and continue to bake at 350 degrees F for 15-20 minutes, or just until nicely golden-brown and crisp on top.

9. Serve your hot strawberry rhubarb crisp with a dollop of frozen yogurt or ice cream of your choice and enjoy!