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RECIPE
9 INGREDIENTS6 STEPS40MIN

Grain-Free Strawberry Rhubarb Crisp

4.0
3 Ratings

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Joyous Health

Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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This crisp topping is incredibly flavourful from the spices and the nuts, with a nice schlop of vanilla coconut milk ice cream you'll be in heaven! Serves 4-6.
40MIN
Total Time

Joyous Health

Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Bottom

2 cups
Fresh Strawberries , roughly chopped
2 cups
Rhubarb , roughly chopped
1 tsp
Ground Cinnamon

Topping

2 cups
Assorted Nuts
pecans, cashews, hazelnuts
1 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
2 Tbsp
Cold  Butter
or Coconut Oil

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Nutrition Per Serving

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CALORIES
600
FAT
41.3 g
PROTEIN
16.1 g
CARBS
49.0 g

Author's Notes

You can use whatever nuts you have on hand. I tossed three different kinds into my mini food processor and blitzed for 5-10 seconds. I just cut the butter into crumbly bits but don't worry about perfection here, it's going to melt and mix in to the crisp anyhow.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large bowl, combine Ground Cinnamon (1 teaspoon), Rhubarb (2 cup), Coconut Sugar (1/4 cup), and Fresh Strawberry (2 cup).
Step 3
In a separate bowl make the topping. Combine the Butter (2 tablespoon), Coconut Sugar (2 tablespoon), Assorted Nuts (2 cup), Ground Nutmeg (1/2 teaspoon), and Ground Cinnamon (1 teaspoon).
Step 4
Place the fruit mixture into a baking dish. I used a 6 or 7 inch white ceramic round dish. Evenly spread topping across fruit.
Step 5
Bake for 30 to 35 minutes or until the rhubarb is fork tender. Just be careful you don't burn the nuts. If they look like they are getting too crispy, just cover the dish with tin foil.
Step 6
It tastes lovely when it's all mixed together and you've added a dollop or schlop of ice cream. Enjoy!

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Nutrition Per Serving
Calories
600
% Daily Value*
Fat
41.3 g
53%
Saturated Fat
10.1 g
50%
Trans Fat
0.0 g
--
Cholesterol
16.1 mg
5%
Carbohydrates
49.0 g
18%
Fiber
10.7 g
38%
Sugars
22.1 g
--
Protein
16.1 g
32%
Sodium
466.9 mg
20%
Vitamin D
--
--
Calcium
118.6 mg
9%
Iron
2.6 mg
14%
Potassium
284.3 mg
6%
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