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!
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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
- Preheat the oven to 400 F.
- In a large mixing bowl, combine the date sugar, raw honey, almond flour, strawberries and rhubarb. Stir well.
- Grease a 9 inch baking dish. Spread the mixture evenly. Alternatively, cook in 4-6 small ramekins.
- 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.
- Place in the oven and bake 35-40 minutes, until the topping is lightly browned and the mixture is softened.
- Top with coconut whipped cream and fresh rhubarb or strawberries. Serve warm.