World’s Best Gluten-Free Strawberry Rhubarb Crisp—Paleo friendly

While on a family vacation in the Pacific Northwest last week, Karmel and I happened upon some perfectly ripe Oregon strawberries and loads of fresh rhubarb from a friends garden farm. We had to turn the amazing ingredients into something very special. Playing around in the kitchen of our beach house vacation rental, we came up with what we like to call World’s Best Gluten-Free Strawberry Rhubarb Crisp. Seriously AMAZING!!!! It is what I consider the very best gluten-free and paleo friendly summer desserts we’ve ever made—and tasted. This Strawberry Rhubarb Crisp explodes with seasonal flavors, is balanced with sweet berries, zesty rhubarb and lemon.

World's Best Gluten-Free Strawberry Rhubarb Crisp—Paleo friendly

Votes: 1 Rating: 5 Rate this recipe!

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World's Best Gluten-Free Strawberry Rhubarb Crisp—Paleo friendly

Votes: 1 Rating: 5 Rate this recipe!

Print Recipe

Servings	Prep Time	Cook Time
6-8people	5 minutes	30minutes

Servings	Prep Time
6-8people	5 minutes

Cook Time

30minutes

• Course Dessert
• Cuisine California, Farm to table
• Diet-Type Dairy-Free, Gluten-Free, Paleo, Plant-Based, Vegan

Ingredients

• 2 pints fresh strawberries organic
• 3 stocks fresh rhubarb organic
• 6 whole dates
• 1/2 fresh lemon juiced
• 1 cup Almond flour
• 1 cup Cashews (use 1 cup whole salted cashews and crush or grind into cashew flour)
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 2-4 tsp honey use to drizzle
• Garnish
• 8-10 Berries (either strawberries or raspberries)

Servings: people

Units:MetricUS Imperial

Ingredients 2 pints fresh strawberries organic 3 stocks fresh rhubarb organic 6 whole dates 1/2 fresh lemon juiced 1 cup Almond flour 1 cup Cashews (use 1 cup whole salted cashews and crush or grind into cashew flour) 1 tsp pure vanilla extract 1 tsp ground cinnamon 2-4 tsp honey use to drizzle Garnish 8-10 Berries (either strawberries or raspberries) Servings: people Units:MetricUS Imperial

Course Dessert Cuisine California, Farm to table Diet-Type Dairy-Free, Gluten-Free, Paleo, Plant-Based, Vegan

Method

1. Pre-heat oven to 375 (F) degrees. If at high altitude pre-heat to 400 ( F) degrees.
2. Put 1 cup of almond flour in a small mixing bowl and set aside. Crush salted cashews into flour and add to your bowl of almond flour. Use a fork to combine. Then set aside. (NOTE: To make cashew flour use a Vitamix or place nuts in plastic Ziploc bag and crush nuts using a rolling pin. The flour can be more coarse then the almond flour).
3. Wash and chop strawberries and rhubarb stocks. Remove pits from dates and chop. Place all chopped ingredients in prepped cast iron pan or any prepped baking pan will do. (Prepped meaning oiled or feel free to line a baking pan with parchment paper for easy clean-up)
4. Squeeze lemon juice onto chopped ingredients in pan, drizzle vanilla, and add 1 cup of nut flour blend to your pan. Then dizzle honey on top.
5. Using your hands toss all ingredients together till evenly coated and evenly distributed in the pan.
6. Sprinkle flour blend evenly atop ingredients in pan as topping. Drizzle honey and sprinkle cinnamon atop. Bake at 375 F for 30-40 minutes.
7. Remove from oven and garnish with fresh berries and nuts.
8. Serve warm with vanilla ice cream or nice cream.

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