Two of my favorite dessert ingredients are coming into season, strawberry and rhubarb. Those two ingredients inspired tonight's dessert, strawberry rhubarb crisp. Topped with Coconut Bliss vanilla ice cream it was the essence of spring in a bowl. It is a go to dessert; simple ingredients that are full of show stopping flavor. I served this to friends and family without food intolerances and it got two thumbs up from them as well. Sorry there's no picture, we devoured it all faster than I could get the camera out.
Strawberry Rhubarb Crisp
1 pint organic strawberries
2 stalks rhubarb
2 Tbs unrefined brown sugar
Topping
1/2 c almond flour
1/4 c gluten free oats
1/4 c agave nectar
1/4 c grapeseed oil
1 tsp salt (I used vanilla infused)
Wash, hull and quarter strawberries, place in a bowl. Wash and chop rhubarb into 1/2 inch slices, add to strawberries. Stir in unrefined sugar. Place in a lightly greased baking dish. In a separate bowl combine all topping ingredients. Once combined, sprinkle topping over strawberry mixture. Bake at 275 until bubbling and browned on top. Let the crisp rest so the natural syrup thickens slightly. Top with your favorite ice cream or whipped cream and ENJOY!!!
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