Tangy rhubarb and sweet strawberries come together to make a traditional Scandinavian fruit crisp, but without sugar or gluten. Make this healthy dessert.
Growing up Scandinavian, I ate a lot of strawberry rhubarb crisp. The sweet and tart dichotomy of fruits topped with buttery, crispy pillows of love remain a fond childhood memory. As an adult, it's a comfort food. And now, it's lectin free!
If you love strawberry rhubarb crisp but shy away due to the lectins in the traditional crisp toppings, which are made from wheat flour and often oats, have I got a dessert for you!This Lectin Free Gourmet version of my favorite Swedish dessert tastes like the real thing. It's easy to make and will certainly satisfy your craving for the stuff.
The Recipe
LFG Strawberry Rhubarb Crisp
Fruit Filling
1 C Fresh Strawberries sliced
1 C Rhubarb Stalks sliced
2 T Classic Monk Fruit Sweetener
Crisp Topping
2/3 C LFG Flour Blend*
1/4 C Almonds sliced
1/2 T Arrowroot Starch
1 T Flax Meal
1 T Classic Monk Fruit Sweetener
1 T Golden Monk Fruit Sweetener
1/4 t Cinnamon1 pinch Salt
4 T French or a2 Butter
* 2:1:1 Cassava, Coconut and Almond Flours
Instructions:
Step 1: Make filling
Preheat oven to 350 degrees. In a small bowl, mix sliced strawberries and rhubarb with 1 T white monk fruit until well incorporated. Pour mixture into a 9-inch, well-buttered pie glass.
Step 2: Make crisp topping
Now make the crisp topping. In a small bowl, add your remaining 1 T of white monk fruit along with the golden monk fruit, almonds and all the other dry ingredients. Whisk together. Now work in the butter with your fingers until you have pea size chunks. Pour the topping into the pie glass over your fruit mixture.
Step 3: Bake dessert
Bake for about 20 - 25 minutes until topping is golden brown. Remove from oven and let cool for 10 minutes before serving.
Serve with a small scoop of vanilla ice cream made with coconut or almond milk. Enjoy!