Strawberry Rhubarb Crisp (Grain-Free, Date-Sweetened)

Today, please welcome to the blog Dr. Meghan Birt from Just Enjoy Food!

I love being able to eat seasonally and locally. And one of the first fruits of the springtime harvest is rhubarb. And there is a plethora of rhubarb throughout the summer time. We grew up on a rhubarb dessert made with white cake mix and a lot of sugar. But since eating real food and going grain free, I needed another dessert recipe to use rhubarb. Why not mix the tart rhubarb with naturally sweet strawberries? And then top it with a nutty date-sweetened crisp. It makes this delicious and sweet fruity compote below the crust. Sounds perfect, right? Top with a dollop (or three) of whipped cream or a scoop of coconut milk ice cream to really throw it over the edge. This is a recipe the family will love.
Pin it for later!

Print Recipe

Strawberry Rhubarb Crisp

Votes: 0
Rating: 0
You:

Rate this recipe!

Add to Meal Plan: Select Course to Add: BreakfastLunchDinner

This recipe has been added to your Meal Plan

Servings

MetricUS Imperial

Ingredients

• 2 1/2 cups fresh organic strawberries diced
• 2 1/2 cups fresh rhubarb diced
• 1 tsp Spoonable Stevita Stevia
• 2 TBSP organic lemon juice fresh or jarred
• 1 cup raw walnuts
• 1 cup raw pecans
• 1 cup shredded coconut
• 10 medjool dates pitted
• 7 TBSP organic butter room temperature or slightly chilled
• 3 TBSP coconut flour
• 1/2 teaspoon pink or sea salt
• 1 teaspoon vanilla extract

Servings MetricUS Imperial Ingredients 2 1/2 cups fresh organic strawberries diced 2 1/2 cups fresh rhubarb diced 1 tsp Spoonable Stevita Stevia 2 TBSP organic lemon juice fresh or jarred 1 cup raw walnuts 1 cup raw pecans 1 cup shredded coconut 10 medjool dates pitted 7 TBSP organic butter room temperature or slightly chilled 3 TBSP coconut flour 1/2 teaspoon pink or sea salt 1 teaspoon vanilla extract

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. Preheat oven to 350 degrees and take out a 3 quart casserole dish
2. • Combine the strawberries, rhubarb, stevia and lemon juice in the casserole
3. dish. This is the bottom of your crisp
4. • In a food processor pulse together the walnuts, pecans and shredded coconut
5. until they are all in uniform small pieces
6. • Add the dates and butter and mix until all combined. This may take up to 30
7. seconds for the dates to fully mix into the nut and butter mixture
8. • Add the coconut flour, salt and vanilla and pulse until the crisp topping is all
9. combined
10. • Using your hands, lay flattened pieces of the crisp on top of the strawberries
11. and rhubarb pieces. The crisp will completely cover the strawberries and
12. rhubarb
13. • Bake for 30 minutes until the crisp top is golden brown and the sauce made
14. by the strawberries and rhubarb starts bubbling
15. • Serve warm with whipped cream or coconut milk ice cream

Share this Recipe

Dr. Meghan is a chiropractor and the founder and creator of Just Enjoy Food, a resource and recipe blog created to support a healthier lifestyle. She believes every individual has the opportunity to live their healthiest life possible, which can be achieved through natural approaches. She overcame her own health challenges and throughout the process has gained valuable education in how our bodies work and heal. You can find her on her blog: Just Enjoy Food, and on Facebook, Twitter, and Instagram.

Like what you read? Sign up here and get my Top 10 Recipes ebook for free!