It’s that time of year again — Strawberry Rhubarb Crisp

That’s right — it’s that time of year again. RHUBARB season! We were lucky enough that the owner of our house before us planted a TON of rhubarb in the corner of our yard. It didn’t grow well last year because of all of the trees (a.k.a sumac….a.k.a invasive SOB’s!) shading them, but this year we cut some of those bad boys down and voila — we have rhubarb. A ton of it!

So what else have I done besides search for some healthy, sugar-free rhubarb recipes — I found a great recipes on this paleo website.  I’ve found that we’ve really been loving paleo recipes — no sugar and gluten-free! Plus, what can I say — I love almond flour. You’ll probably start seeing a lot more paleo recipes on here.

Seeing we have a ton of rhubarb, I’ll try to come up with some other recipes as well.  This recipe, I actually used some frozen rhubarb (seeing I can’t use it fast enough) and it came out fine.  Strawberries are also in season and boy do we have some good farmers stands and strawberry pickin’ up this way! Anyways, enjoy this fabulous — and I mean FABULOUS — strawberry rhubarb crisp.  It was a HUGE hit this 4th of July!

Voila!

Voila!

Strawberry Rhubarb Crisp


 Prep Time: 15 minutes          Cook Time: 25 minutes           Total Time: 40 minutes


Filling Ingredients:    

  • 3 Cups Rhubarb, diced (bite size pieces)
  • 3 Cups Strawberries, diced
  • 3 Tbs Honey   **I used raw honey**  (if you like things on the sweeter side, try 4-6 Tbs)
  • Pinch of Salt
  • 1 tsp Lemon Juice
  • 2 Tbs Tapioca Starch  **(you could substitute corn starch — this can be pricey, but it will last a LONG time in the freezer)

Topping Ingredients:    

  • 1/2 Cup of Mixed Nuts of Choice, chopped  ** (I used half walnuts and half pecans)
  • 3/4 Cup Almond Flour
  • 2 Tbs Coconut Flour  **(same as tapioca starch, if this is kept in the freezer it will last a long time and usually you don’t use much of it)
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 Tbs Honey
  • 4 Tbs Coconut Oil or Butter

How To:

1)  Preheat oven to 350 degrees

2) Dice the rhubarb into bit size pieces  (the way I cut mine left a little texture to the rhubarb, which was a big hit!)

Rhubarb

Rhubarb

3) Dice the strawberries and add them to the rhubarb

Fruit Combo

Fruit Combo

4) Drizzle the honey into the fruit mixture  **TIP: Spray the measuring cup you are using with olive oil and the honey will slide right out without getting your hands too dirty 🙂

IMG_1078

5) Combine all ‘filling ingredients’ together and mix carefully.

 IMG_1079

Filling Mixture

Filling Mixture

6) Next, combine all ingredients but the coconut oil/butter into a separate bowl — mix — then add the coconut oil or butter. Now’s the time to get your hands dirty! Mix away — it should make a crumble

Topping

Topping

7) Place the fruit filling into a greased pie dish and spread out the topping evenly on top

Pre-Cooked

Pre-Cooked

8) Bake for 25 minutes or until the topping is a golden brown…..YUM!

Baked

Baked

ENJOY!

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