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. RecipeStrawberry Rhubarb CrispFruit Filling1 C Fresh Strawberries sliced1 C Rhubarb Stalks sliced2 T Classic Monk Fruit SweetenerCrisp Topping2/3 C LFG Flour Blend*1/4 C Almonds sliced1/2 T Arrowroot Starch1 T Flax Meal1 T Classic Monk Fruit Sweetener1 T Golden Monk Fruit Sweetener1/4 t Cinnamon1 pinch Salt4 T Butter from Pastured Cows* 2:1:1 Cassava, Coconut and Almond FloursRhubarb is a super food! It has calcium and vitamin K for strong bones. It's also a good source of fiber, vitamin C, iron and manganese.
Instructions: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. 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. 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!