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.
Servings Prep Time
1casserole 15minutes
Cook Time
30minutes
Servings Prep Time
1casserole 15minutes
Cook Time
30minutes
Ingredients
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!
Sharing is caring