This is the perfect summer dessert that will please everyone! Strawberry and rhubarb are a dynamic duo and personally is one of my favorite combos for crisps. I highly recommend making the crisp with the whipped coconut cream, as the sour flavor from rhubarb and strawberries really benefits from the creamy topping. However, some dairy free vanilla ice cream would also do the trick!
- Rhubarb: Did you know rhubarb is actually a vegetable? The edible part of the rhubarb plant — the stalk — contains anthocyanins, which yield its bright red color. Anthocyanins are a type of flavonoid found in foods such as berries, red onions, black beans, red grapes and black plums. They act as antioxidants which have cancer-preventive properties!
- Strawberries: Fresh summer strawberries are are one of the most popular, refreshing, and nutritious fruits available. They do not rapidly boost a person’s blood sugar, making them an ideal choice for those who have diabetes, and a safe, delicious addition to any diet.
- Oats: Oats are one of the healthiest grains on earth. Oats are an excellent source of gluten free carbs and fiber, and contain more fat and protein than most grains!
Baking Tips from Chef Michaela
If you cannot tolerate oats or are following a grain free protocol, try subbing chopped nuts, like pecans or walnuts, for the rolled oats! Instead of using 2 full cups of nuts, use 1 cup and you’ll have yourself a perfect paleo crumble topping!
For the coconut cream topping, I recommend using a coconut cream or coconut milk that does have a stabilizer, such as guar gum, if you aren’t sensitive to gums. It helps keep a smooth consistency to the whipped topping!
Strawberry Rhubarb Crumble with Whipped Coconut Cream
- 9×13 baking dish
- ¾ cups coconut sugar
- 2 tbsp arrowroot powder
- 3 lbs rhubarb skin removed, sliced into ¼" segments
- 2 oranges juiced and zested
- 2 cups strawberries stems removed, sliced into rounds
- 4 tbsp water
- ½ cup coconut sugar
- 2 cups gluten free rolled oats
- 1 ½ cups pecans chopped
- 1 cup coconut flour
- 1 cup plus ¼ cup almond flour
- 8 tbsp ghee, chilled
Whipped Coconut Cream Topping
- 2 cans coconut cream or full fat coconut milk refrigerated overnight along with the bowl you to whip in
- 2 tbsp honey
- 1 tsp vanilla extract
- Preheat oven to 375 °F
- Combine the coconut sugar and arrowroot powder in a small bowl. Spread the rhubarb in a greased 9×13 baking dish and sprinkle with the sugar mixture.
- Zest and juice the two oranges directly over the dish and stir to combine.
- Cook the rhubarb mixture for 45 minutes, stirring once, until rhubarb is tender.
- Remove from the oven and allow to cool until the juices have thickened.
- Add the strawberries to the cooled rhubarb mixture, adding the water 1 tbsp at a time, stirring to combine.
- Combine the dry ingredient in a bowl and crumble the ghee into the mixture using clean hands, until the mixture is crumbly.
- Layer the topping over the fruit mixture and bake on the bottom rack of oven for 25 minutes until golden and bubbly.
Whipped Coconut Cream
- While crumble is baking, place the cooled coconut cream in cooled bowl of a stand mixer.
- Whip for about 30 seconds on medium high until smooth.
- Add the honey and vanilla and whisk for another minute until well combined. Use immediately or refrigerate until ready to use.
- Serve the crumble with a large dollop of coconut cream. Enjoy!