Strawberry + Rhubarb Crisp (gf + vegan)
As this is Mother’s Day weekend, I wanted to post a recipe that always makes me think of my mom. My mom absolutely loves anything with strawberries and rhubarb, and this recipe comes at the perfect time because we are right in the middle of strawberry and rhubarb season!When I was growing up, my family had a garden and in that garden was one rhubarb plant. Rhubarb plants come back on their own every year, so even after we stopped growing our garden many years later, the rhubarb plant would never leave! I’ve always thought it is so funny that we now have a stray rhubarb growing in the middle of the lawn.
Enjoy this delicious recipe and I hope you get a chance to bake something special for your mom this Mother’s Day as well!
The Secret GF
1 pint strawberries
4 stalks rhubarb (about 2 cups when chopped)
¼ cup agave + 2 tbsp
2 tbsp arrowroot powder
1 cup almond flour
½ cup rolled oats
2 tbsp coconut oil, melted
Dash of salt
Zest of 1 lemon
Preheat the oven to 350⁰F.
Slice the strawberries into thick slices and chop the rhubarb.
Mix the strawberries and rhubarb with ¼ cup agave and 2 tbsp arrowroot. Place in an 8x8-inch baking dish and set aside.
Mix together the almond flour, rolled oats, coconut oil, 2 tbsp agave, salt and lemon zest.
Spread the almond flour mixture evenly over the strawberries and rhubarb.
Bake at 350⁰F for about 25 minutes, or until the top is golden brown and the berries are bubbling.
Serve with vanilla coconut milk ice cream or whipped coconut cream.