Strawberry Rhubarb Crisp
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Strawberries and rhubarb baked with a crumbly, nutty topping is the perfect easy springtime dessert.
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INGREDIENTS:
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rhubarb, cut into 1-inch pieces (fresh or frozen) - strawberries - orange juice - orange zest - arrowroot - almond flour - shredded coconut - chopped walnuts - coconut sugar - sea salt - vegan butter such as Miyoko's (or coconut oil) - maple syrup
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INSTRUCTIONS
Preheat the oven to 350 degrees F.
1:
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In a large bowl, toss together the rhubarb, strawberries, orange juice and zest.
2:
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To make the crisp topping, add the almond flour, coconut, walnuts, coconut sugar and sea salt to a medium bowl and stir to combine.
3:
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