Primal Strawberry Rhubarb Crumble

Its that time of year! The rhubarb is reaching toward the sky and ready for harvesting! There are so many great ways to use this yummy perrenial and this recipe is a good place to start. I tried to create a dessert that passes a taste test with flying colors but is also not comprimising a healthy lifestyle. Everyone under this roof approves! Tangy, Tart, Sweet and Delicious!

Lets get started!

Ingredients for fruit filling

• 2 cups of fresh chopped rhubarb
• 2 cups of fresh or frozen strawberries, chopped
• zest from one orange
• 1 teaspoon lemon juice
• 5 tablespoons of honey
• 1 teaspoon vanilla
• dash of sea salt
• 1 and 1/2 tablespoons Arrowroot Powder (can be purchased at a health food store)

Topping

• 1/2 chopped pecans
• 3/4 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/4 cup honey
• 4 tablespoons coconut oil

Directions

Preheat oven to 350 degrees. In a large mixing bowl, mix rhubarb, strawberries, orange zest, lemon juice, honey, vanilla, sea salt and arrowroot powder.
In a separate bowl, mix the pecans, flours, cinnamon and sea salt. Once that is mixed well, add the honey and mix again. Once that is mixed, cut in the coconut oil. You can leave the coconut oil in thick form, no need to melt it.

Grease an 8×8 or 9×9 inch baking dish with coconut oil. Spread your fruit mixture on the bottom. Evenly spread your crumble topping over that. Bake for 25 minutes in your preheated oven. Its done when top is golden brown and fruit is soft and bubbling. Let cool for 5 to 10 minutes before serving.

ENJOY!

This would be really yummy with a homemade vanilla ice cream! We did not serve it that way, but it would be a delictible treat!

Cherish cooking with the seasons! BE WELL!