Strawberry Rhubarb Crumble

Recipe Description:

Our new backyard has huge patches of rhubarb. What to make with all of it? We started with this crumble, which combines the sour rhubarb with sweet maple syrup and strawberries, and soft fruit with crunchy coconut flakes. Perfect with coconut milk ice cream!

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Servings: 8

Difficulty: Easy

Recipe Ingredients:

For the filling:

Approx. 1 1/2 cups rhubarb, cut into 1 inch pieces

1 cup strawberries, cut in half

1/2-3/4 cup grade B maple syrup

1 Tablespoon arrowroot (could leave this out for GAPS)

2 teaspoons vanilla

1/4 teaspoon cardamom

For the topping:

1 1/2 Cups blanched or homemade almond meal or almond flour

1 Tablespoon ground chia seed

1/2 cup coconut oil

1 cup unsweetened shredded coconut

1/4 teaspoon unrefined sea salt

2 Tablespoons grade B maple syrup

Recipe Instructions:

Gently stir the filling ingredients together in a 9x13" dish.

In a small bowl, mix the topping ingredients and spoon over the top of the filling, gently evening it out. Bake for about 45 minutes at 350 degrees. You may want to cover for the first 35 minutes and then uncover for about 10 minutes to keep the topping from getting too brown.

We served this with coconut milk ice cream. Delicious!

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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