This Paleo Strawberry Rhubarb Crisp is the perfect sweet treat for the Spring! Sweet strawberries and tart rhubarb come together in this seasonal fruit crisp. Almond stands in for flour to make this dessert paleo. It’s simple to make, and even easier to devour. Enjoy this Strawberry Rhubarb Crisp with some dairy free ice cream for a sweet treat!
It’s National Strawberry Rhubarb Pie Day!
Did you know that? Now you do. You’re welcome.
Do you like rhubarb? I happen to have an infatuation with it. Rhubarb muffins, rhubarb pie, rhubarb chutney, rhubarb jam, rhubarb cocktails….don’t worry, all these and more rhubarb recipes comin’ at ya soon.
Not a rhubarb fan? I can (kind of) see why. I get it’s a little tart for some. But when mixed with strawberries, maple syrup, and lemon juice, the rhubarb is gorgeously balanced.
Now. While I’m fully aware that it’s strawberry rhubarb pie day, and I’m not presenting you with actual pie, I couldn’t help sharing this one with you guys. And plus, this recipe has all the warm, sweet, tart, coziness of a pie, with about a quarter of the effort.
This Strawberry Rhubarb Crisp isn’t laden with sugar and butter. Its not going to leave you crashing later because you “accidentally” helped yourself to a third serving.
- It’s filled with fresh fruit.
- Natural sweeteners.
- Healthy coconut oil.
- Almonds.
Not enough?
IT’S PALEO YOU GUYS.
Can you even? I simply cannot.
Strawberries and rhubarb get tossed with pure maple syrup because it’s natural. The “crisp” is almond meal, almonds, coconut, and all sorts of other delicious things.
Rhubarb is coming in, and coming in HOT. I guarantee you’d be able to find a variety at your local Farmer’s Market, Co-Op, or maybe from your neighbor’s backyard (ask nicely!).
Enjoy this seasonal, scrumptious, PALEO recipe!
Strawberry Rhubarb Crisp
Ingredients
For the fruit:
- 2 cups strawberries hulled and quartered
- 2 cups rhubarb, chopped
- 1/4 cup pure maple syrup
- 1 lemon juiced
- 1/2 tsp vanilla optional
For the crisp:
- 1 cup almond meal, or finely ground almonds
- 1/4 cup sliced almonds
- 1/4 cup raw shredded coconut
- 1/2 tsp cinnamon
- 3 Tbsp Coconut Oil
- 2 Tbsp pure maple syrup
Instructions
- Preheat oven to 375 degrees. Spray a loaf pan with coconut oil.
- In a medium bowl, mix strawberries, rhubarb, maple syrup, lemon juice, and vanilla. Pour in to loaf pan
- In another bowl, mix almond meal, cinnamon, sliced almonds, and coconut. Add in maple syrup and coconut oil, toss to combine.
- Top fruit with almond coconut mixture, place in oven. Bake for 30-40 minutes, until fruit is bubbly.
- Remove from oven, allow to cool (slightly!), and serve! Ice cream not necessary (or Paleo), but encouraged.