Paleo Strawberry Rhubarb Crisp

Paleo Strawberry Rhubarb Crisp

I had no idea, when we moved into our new home in March, that we would have a huge rhubarb plant growing in the garden as Spring approached. Seriously, this plant is taller than my 4 year old! I had never harvested rhubarb, but after quick research discovered how to remove some of the stalks. Right away, strawberry and rhubarb seemed a given. I ran out of almond flour, so I used ground almonds for the crumble, and it worked out amazingly! Not too sweet, and just the right amount of tartness, you will love this rhubarb crisp!

Ingredients

Crumble

2 1/4 Cups Dry Roasted Almonds Salted or Raw almonds with an added 1/4 Tsp Sea Salt

1/4 Cup Coconut Flour

3 Tbs Coconut Oil

3 Tbs Erythritol

2 Tbs Coconut Nectar

5 Drops Vanilla Stevia

1/4 Tsp Vanilla Extract

Filling

2 Pounds Fresh Organic Strawberries Quartered

2 Large Stalks Fresh Rhubarb Chopped into 1/2 inch Chunks

1/3-1/2 Cup Erythritol

1/3 Cup Coconut Nectar

10-15 Drops Vanilla Stevia

Juice of 2 Lemons

1 1/2 Tsp Cinnamon

Instructions

Place all crumble ingredients into a high-powered blender, and pulse until you have a coarse crumble. Make sure not to over process, or the oils in the nuts will release and form almond butter. Set aside. Place mixed filling ingredients in the bottom of an 8X11 or 2 Quart glass baking dish that has been greased with coconut oil, or palm shortening. Sprinkle crumble over the top of filling, and bake at 350 Degrees Fahrenheit for about 20-30 minutes, or until golden brown on top and rhubarb is tender. Enjoy!

By

Abby Butterfield

 

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