Rhubarb Strawberry Crisp

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This gem is one of the first AIP recipes I came up with that were worth going on the blog. 😉 Even though I have done a lot of grain-free baking since July 2016, when I first published this, I am still as obsessed with this recipe as I was before. The original post is below…enjoy. 🙂

“This is hands down the best autoimmune protocol (AIP) dessert I have ever tried. And it is unbelievable considering the ingredients. Ladies and gentlemen, let me introduce to you the…

AIP Rhubarb Strawberry Crisp!

I mostly stick to fruit instead of having dessert nowadays, which is pretty incredible given the fact that I used to be such a sugar addict back in the days. My friends that have lived with me can attest that. After following the autoimmune protocol for a month, those cravings completely disappeared and I don’t feel like I miss out on anything. But of course, an occasional dessert is something I do enjoy. The problem is that it was almost impossible to find anything that I can eat that tastes as good as what I used to eat back in the days.

Up until now ladies and gentleman! I was so excited when I came up with this recipe! This is for all my fellow people on an autoimmune diet or people that struggle with food sensitivities. This gem is dairy free, gluten free, grain free, nut free, egg free and has honey instead of sugar. How can this even taste good? I know right? It is almost a miracle 🙂

A few weeks ago I went to the farmers market and saw rhubarb and strawberries there. I have been a big fan of rhubarb crumble cake for my entire life and I specifically remember one of my best friend’s mom’s incredible recipes. So I thought to myself, let me try to freestyle something in that direction that I can eat with all my food sensitivities.

After researching for a while I could not find any recipes that didn’t contain nuts or dairy or grains. So I experimented with tapioca and coconut flour and this is the outcome of my freestyle.

I have to admit that while I was working on writing down the recipe the other day, I ate the whole thing myself. But it was, of course, all for a good cause, to see how many servings the rhubarb strawberry crisp has 😉 The recipe below is for 6 people because that is how many times I refilled my plate. It is very thin and you will definitely want more. It, therefore, works for 4 people as well.

Some tips and tricks for great results:

  • Let the fruit mix soak in the honey lemon sauce for at least 10 minutes.
  • As mentioned above, I don’t really eat a lot of sweet things anymore. So you might want to add a little bit more honey if you like it sweeter. I encourage you to play around with the ingredients, amazing things can happen 🙂
  • It is super easy to make and so delicious. I love to eat it when it is still warm, but I also noticed that the flavors are more intense the day after. If there is still some rhubarb strawberry crisp left 🙂

Since the rhubarb/strawberry season is coming to an end, check out my Grain-free Prune Crumble and my Delicious Apple-Crisp.

Enjoy!”

Print Recipe
Rhubarb - Strawberry Crisp
This rhubarb strawberry crisp is a very delicious dessert recipe for the summer months. It is gluten free, dairy free, grain free, paleo and aip friendly.
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Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
casserole
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
casserole
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and dice rhubarb and strawberries. Place strawberries and rhubarb in a large bowl with lemon juice and honey and mix well.
  2. Preheat the oven to 350 degrees. Combine tapioca flour, coconut flour, cinnamon, salt and stir well. Add honey and coconut oil and mix until crumbs form.
  3. Add fruit filling to a casserole. Finish up by distributing the crumbles evenly on top.
  4. Bake for 25 - 30 minutes or until the rhubarb is soft and the crumbles are golden brown. Let it cool for a few minutes before serving. Enjoy!