Paleo Strawberry Rhubarb Crumble
Paleo Strawberry Rhubarb Crumble
by Cosmopolitan Primal Girl
I was too eager to dig in I forgot to take a picture! haha.
I made this a while back and it was good! I don’t even like tart dessert that much and I still enjoyed it. As usual, my comments in red.
Ingredients
- 5 stalks rhubarb – chopped (about 2 Cups) Harris Teeter had these huge stalks so I only needed 2
- 2 C strawberries – cut into 1/2′s or 1/4′s
- 1 C pecans – chopped
- 1 C shredded coconut (unsweetened)
- 3 Tbsp coconut oil
- zest of 1 lemon I didn’t have it so I just skipped it
- juice of 1/2 lemon I used about 2 tbs of the bottled lemon juice
Directions:
- Pre-heat oven to 375F
- In a baking dish (about 9 x 9), spread out strawberries and rhubarb. Mix in the lemon juice and zest. I used a 9″ pie dish
- In a bowl, melt the coconut oil. Mix the pecans and coconut with the melted oil. I couldn’t resist and added a tbs of coconut sugar.
- Spread the nut mixture evenly across the top of the strawberry/rhubarb, like a crust
- Bake for about 45 minutes.
- Serve warm or cold. I served the first serving with coconut ice-cream. Mmmm.
- Enjoy!