Author: Pinch of Yum Serves: 8
Ingredients For the filling
2 cups rhubarb, diced 2 cups strawberries, diced zest from one orange (or lemon) 1 teaspoon lemon juice 5 Tablespoons honey a pinch of salt 11⁄2 Tablespoons arrowroot powder*
For the crumbles
1⁄2 cup chopped pecans 3⁄4 cups almond flour 2 Tablespoons coconut flour 1 teaspoon cinnamon 1⁄4 teaspoon salt 1⁄4 cup honey 4 Tablespoons coconut oil
- Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bowl with the orange zest, lemon juice, honey, salt, and arrowroot powder and mix well.
- Mix the pecans, flours, cinnamon, salt and honey together in a medium mixing bowl. Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.
- Grease an oven proof casserole or skillet and spoon in the fruit filling. Crumble the topping evenly over the top. Bake for 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving.
*Arrowroot powder acts like cornstarch. I found some at my regular grocery store (good ol’ Cub Foods) in the spice section.
Recipe by Pinch of Yum at http://pinchofyum.com/paleo-strawberry-rhubarb-crisp