Strawberry rhubarb is a classic summer combination! You can make this recipe keto (grain-free, sugar-free) or gluten-free. When we made it, we did a sugar-free filling with a half keto and half gluten-free topping. We loved both!
On the Ingredients
- Strawberries are a very popular fruit cultivated around the world. They’re not technically a berry, but certainly colloquially so. They’re prized for their sweet flavor and the beauty of their deep red hue. Strawberries are also quite healthy, with many vitamins, minerals, and antioxidants. They’re also low in calories, with a high water content, and low on the glycemic index. (Read more about strawberries.)
- Rhubarb is the edible stalks of a herbaceous perennial plant. The leaves of the rhubarb plant are not edible, but the stalks can be harvested in the early summer and are prized in areas where the plant grows. It has a similar texture to celery. Rhubarb has a very tart flavor, usually mellowed by cooking it with sugar and other fruits. Beyond its delicious taste, rhubarb is high in fiber, nutrients, and antioxidants. (Read more about rhubarb.)
Strawberry Rhubarb Crisp (Keto or Gluten-Free)
6
servings15
minutes35
minutes50
minutesStrawberry rhubarb is a classic summer combination! You can make this recipe keto (grain-free, sugar-free) or gluten-free. When we made it, we did a sugar-free filling with a half keto and half gluten-free topping. We loved both!
Ingredients
- Filling Ingredients
2 cups fresh strawberries (chopped)
2 cups rhubarb (cut to 1-inch pieces)
5 tbsp golden monk fruit sweetener (keto) or brown sugar
2 tbsp arrowroot starch
2 tsp lemon juice
- Keto Crisp Top Ingredients
1 1/4 cups almond flour
1/2 cup coconut flakes (optional)
1/3 cup pecans (chopped)
1/4 cup sliced almonds
1/2 cup butter (room temp) or melted coconut oil for vegan
1/4 cup golden monk fruit sweetener
1 tsp vanilla extract
1/2 tsp cinnamon
- Gluten-Free Top Ingredients
2 cup gluten-free oats
1/2 cup butter (room temp) or melted coconut oil for vegan
1/4 brown sugar (or golden monk fruit sweetener)
1 tsp cinnamon
1 tsp vanilla extract
Directions
- Preheat the oven to 350° and lightly grease a 9x9” baking dish.
- Toss together the filling ingredients and put them into the baking dish.
- Mix together the ingredients for your chosen topping. The best way to do this is with your hands, smooshing the ingredients until you have a cookie batter-like consistency.
- Crumble the topping over the strawberries and rhubarb, covering them in a nice thick layer.
- Bake for 30-35 minutes, or until the sides are bubbling and the crisp is golden brown. Serve while hot, by itself or with vanilla ice cream.
