Rhubarb Berry Crisp

/ Desserts / By

Crunchy, gooey, sweet, tart, nutty, and fruity, this crisp couldn’t be a better summer dessert when piled high with some dairy-free vanilla ice cream or coconut milk whipped cream!

Growing up, there was a rhubarb patch on my parent’s property. We would pick the stalks and dip it into white sugar.

Now being a nutritionist, I don’t dip the rhubarb into sugar anymore but instead make tasty nutritious treats without the white refined sugar.

When my husband and I moved into our new home, I was so excited to find a large rhubarb patch in our backyard. Over the summer, I have been creating healthy recipes such as rhubarb muffins, sauce and of course, rhubarb berry crisp. Rhubarb season is unfortunately so short so I even chopped some of the stalks and froze it to use for later!

This crispy, gooey, sweet, tart, nutty, and fruity rhubarb berry crisp couldn’t be a better summer dessert. Sit back, relax on your porch in the summer with your dog and your bestie by your side.

Time to get cooking, friends!

See you in an hour; I’ll bring the dairy-free ice cream.

Rhubarb Berry Crisp

Jayde
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Ingredients
  

Base

  • 1 cup mixed blueberries and strawberries fresh or frozen, strawberries chopped
  • 3 cups rhubarb chopped
  • 1/2 lemon juiced
  • 2 Tbs. tapioca flour

Topping

  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup tapioca flour
  • 2 Tbs. cinnamon
  • 1/2 cup pecans chopped
  • 1/3 cup coconut sugar omit if going sugar-free
  • 1/2 cup coconut oil melted

Instructions
 

Base

  • Preheat oven to 350.
  • In a bowl, combine the berries, rhubarb, lemon juice, tapioca flour and maple syrup in a bowl.
  • Pour ingredients into a casserole dish.

Topping

  • In a bowl, combine almond flour, coconut flour, tapioca flour, cinnamon, pecans, coconut sugar and coconut oil.
  • Crumble ingredients on top of the rhubarb mixture.
  • Bake in the oven for 30 minutes or until the rhubarb is soft.

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