Rhubarb and Strawberry Crisp

Our mouth-watering Rhubarb and Strawberry Crisp recipe makes the perfect Paleo dessert when you’re craving something not too sweet, but healthy and filling as well. This Paleo crisp is a great way to use up the abundance of rhubarb from your garden or the farmers market when its in season. Top it with our Paleo coconut whipped cream for an extra special treat! 

If you enjoyed our Rhubarb and Strawberry Crisp recipe, try our Toasted Apple Crisp recipe next time. For more delicious and Paleo dessert recipes (and hundreds of other FREE Paleo recipes), visit our Paleo Plan recipe center!

Rhubarb and Strawberry Crisp
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Rhubarb and Strawberry Crisp

Servings 4

Total Time: 60 minutes

Cook Time: 60 minutes

Nutrition Information

calories 1007

carbohydrate 114g

protein 14g

fat 72g

saturated fat 30g

polyunsaturated fat 7g

monounsaturated fat 25g

cholesterol 104mg

sodium 23mg

potassium 673mg

fiber 17g

sugar 63g

vitamin a 26g

vitamin c 100g

calcium 26g

iron 29g

Ingredients

  • 1/4 cup(s) date sugar
  • 1/4 cup(s) honey, raw
  • 3 tablespoon(s) almond flour
  • 2 cup(s) strawberries, fresh sliced
  • 1/2 pound(s) rhubarb diced
  • 1/2 cup(s) tapioca flour or starch
  • 1/2 cup(s) applesauce, unsweetened
  • 1/8 cup(s) coconut flour
  • 1/2 cup(s) coconut sugar
  • 3/4 cup(s) ghee or coconut oil
  • 3/4 cup(s) almonds cashews, or walnuts, finely diced

Instructions

  1. Preheat the oven to 400 F.
  2. In a large mixing bowl, combine the date sugar, raw honey, almond flour, strawberries and rhubarb. Stir well.
  3. Grease a 9 inch baking dish. Spread the mixture evenly. Alternatively, cook in 4-6 small ramekins.
  4. In a smaller mixing bowl, combine the tapioca flour, coconut flour, applesauce, coconut sugar, ghee, and diced almonds. Stir until fully mixed, then spread the mixture evenly over the strawberry and rhubarb mixture.
  5. Place in the oven and bake 35-40 minutes, until the topping is lightly browned and the mixture is softened.
  6. Top with coconut whipped cream and fresh rhubarb or strawberries. Serve warm.