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Strawberry Rhubarb Crisp
  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