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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 Cooking Time

9

Ingredients
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
Ingredient List
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1 tsp
Organic Ground Cinnamon
Bottom
2 cups
Fresh Strawberries , roughly chopped
2 cups
Rhubarb , roughly chopped
1 tsp
Ground Cinnamon
Topping
2 cups
Assorted Nuts
pecans, cashews, hazelnuts
1/2 tsp
Ground Nutmeg
2 Tbsp
Coconut Oil
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a large bowl, combine Fresh Strawberries (2 cups) , Rhubarb (2 cups) , Coconut Sugar (1/4 cup) and Organic Ground Cinnamon (1 tsp) .
Step 3
In a separate bowl make the topping. Combine the Assorted Nuts (2 cups) , Ground Cinnamon (1 tsp) , Ground Nutmeg (1/2 tsp) , Coconut Sugar (2 Tbsp) and Butter (2 Tbsp) .
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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