Strawberry Rhubarb Crisp Dessert
Ingredients
- 2 lbs rhubarb, fresh or frozen, chopped
- 1 lb strawberries, chopped
- 1 cup raw cane sugar
- 3 tbsp corn starch, or arrowroot powder
- 1 tbsp lime, or lemon
- 1 tsp vanilla extract
Crumble topping
- 1 cup gluten-free oats
- 1/2 cup almond flour
- 1/2 cup slivered almonds
- 1/4 cup cane sugar, or coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp cardamon
- pinch sea salt
- 1/3 cup coconut oil, melted
Preparation
Preheat oven to 350F/175C. In a large mixing bowl, combine the rhubarb, strawberries, sugar, corn starch, lime, and vanilla extract. Mix and let sit for 10 minutes.
In a separate smaller bowl, combine the oats, almond flour, almonds, sugar, cinnamon, cardamom, and sea salt. Stir. Pour in the melted coconut oil and mix together.
In a 9x6 baking dish, pour in the sweet fruity mixture. Sprinkle with the crumble topping in an even layer. Bake for 45 minutes to 1 hour, or until the sides are thick and bubbly, and the top is golden brown. Cool for 15 minutes before serving. Serve warm or at room temperature, optionally with vegan ice cream or coconut yogurt.
