Strawberry Rhubarb Crisp

Strawberries and rhubarb baked with a crumbly, nutty topping is the perfect easy springtime dessert.

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INGREDIENTS

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INSTRUCTIONS

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In a large bowl, toss together the rhubarb, strawberries, orange juice and zest.

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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.

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Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake another 30 minutes, checking to make sure the topping isn't getting too brown.

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Strawberry Rhubarb Crisp

Strawberries and rhubarb baked with a crumbly, nutty topping is the perfect easy springtime dessert.

INGREDIENTS

- Rhubarb - Strawberries - Orange juice - Orange zest - Arrowroot - Almond flour - Shredded coconut - Chopped walnuts - Coconut sugar - Sea salt - Vegan butter such as Miyoko's - Maple syrup

INSTRUCTIONS

Preheat the oven to 350 degrees F.

In a large bowl, toss together the rhubarb, strawberries, orange juice and zest.

To make the crisp topping, add the almond flour, coconut, walnuts, coconut sugar and sea salt to a medium bowl and stir to combine.

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake another 30 minutes, checking to make sure the topping isn't getting too brown.

For more recipes, visit Yummy Mummy Kitchen!

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