Farmer Friday: Paleo Strawberry Rhubarb Crumble

I've gotten the most delicious strawberries in my produce box the last few weeks and was lucky enough to score some stalks of rhubarb as well last week! My Dad's favorite is a strawberry rhubarb pie so I thought I'd make us a paleo crumble instead. (Apologies to my Dad for telling him I made him a crumble and then eating the whole thing before he got to have any. Whoops!) Either way, it was pretty dang good.

 Ingredients: (topping)

1/4 cup coconut oil, melted
1 Tbsp raw honey
1 cup almond meal
1 cup shredded coconut
1 Tbsp cinnamon
2 tsp of coconut sugar
1 cup of slivered almonds

In a mixing bowl, combine the dry ingredients using your fingers squish together into clumps and set aside.

(filling)
3-4 cups of rhubarb, rough ends trimmed, and cut into 1/2 inch pieces
2 cups ripe strawberries, sliced
1/2 cup coconut sugar
2 tablespoons lemon juice
Grated zest of 1 lemon

 

Preheat over to 350 degrees. In a mixing bowl, combine the rhubarb, strawberries, sugar, lemon juice and zest. Pour into a 9 inch baking dish. Sprinkle the crumble over the fruit and bake for 35 to 45 minutes until the fruit is bubbling and the crumble is golden brown. Remove from the over and allow to rest for a least 10 minutes before serving.

The original recipe calls for cornstarch, which would make the fruit a bit thicker and hold together well, but in an effort to keep the recipe simple and pure, I omitted it. All in all, this turned out to be different in texture then most crumbles but a delicious paleo alternative to the spring dessert. Enjoy!