Strawberry-Rhubarb Crisp

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You know I love crisps if you have searched our site, as you will also find blackberry and cherry crisps and an apple-cranberry crisp.

With strawberries and rhubarb in season and getting some rhubarb at the CSA last week, why not make up a nice treat? The sweetness of the berry offsets the tartness of the rhubarb for a perfect combination.

Gather Up:

  • 2 cups strawberries (sliced)
  • 1 cup rhubarb (sliced)
  • 1/4 cup dextrose
  • 3 tablespoons of pastured butter
  • 1/4 to 1/2 cup coconut flour
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 2.5 teaspoons cinnamon

Preheat oven to 350 degrees.  Sprinkle half of the dextrose on the strawberries and rhubarb and pour into 8 x 8 pan.

Mix remaining dextrose and the rest of the ingredients in a food processor until mixed into a dough.  Form the dough flat and lay on top of the strawberries and rhubarb.  Bake for 20 minutes.  You should notice some “bubbling” in the bottom of the pan. 


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