Strawberry Rhubarb Crisp

It’s summer and nothing tastes better than a red, ripe strawberry that sends juice dripping down your chin.  Okay, so I can’t recall ever having juice from a strawberry dripping down my face, but the image is so classically summer. I always freeze any fruit that looks like it might be going overripe.  It happens a lot with bananas and berries.  I also discovered that fresh rhubarb freezes quite well when cut in little chunks and can be used just like the fresh stuff.  For this recipe, we used frozen rhubarb and strawberries and it made it so easy!  Anyone out there looking for a recipe that is gluten-free and vegan, this is your dessert… but don’t fear butter lovers, this recipe will not disappoint.



1 cup rhubarb

1 cup strawberries

Zest and juice from half a lemon

2 Tbsp honey (more if you prefer a sweeter crisp)

1 tsp cornstarch

1/4 cup chopped cashews

2/3 cup almond flour

1 Tbsp coconut flour

1 tsp cinnamon

pinch of salt

2 Tbsp honey

2 Tbsp coconut oil



Combine first 5 ingredients in a bowl (rhubarb through cornstarch) until well blended.  In a separate bowl combine next 5 ingredients (cashews through salt) and blend completely.  Combine honey and coconut oil until mixed.  Add honey and oil to dry ingredients and mix until well combined.  In a small baking dish or ramekin add the fruit mixture and top with crumble.  Bake at 350 degrees for 20 minutes or until fruit mixture just begins to bubble.  Top with vanilla ice cream for a perfect summer dessert!