Coconut Strawberry Rhubarb Crisp

Serves 2

For filling:
2 cups strawberries, hulled and quartered
2 cups (about 4) rhubarb stalks, sliced 1/2 inch thick
1/4 cup raw coconut sugar
1 1/2 teaspoons cornstarch
1 teaspoon vanilla bean paste

For topping:
3/4 cup old-fashioned rolled oats
1/3 cup almond flour
2 tablespoons shredded coconut
1 tablespoon raw honey
2 tabslspoons melted coconut oil
1 tablespoon raw coconut sugar
pinch of kosher salt

Preheat oven to 375 degrees. Combine strawberries, rhubarb, coconut sugar, cornstarch and vanilla in a medium bowl. Mix well to combine; allow to macerate for 15 minutes (fruit will release juices.)

In another medium bowl, combine oats, almond flour (meal), coconut, honey, coconut oil, coconut sugar and salt. Mix well.

Place the fruit mixture in two size? baking dishes. Cover the fruit with the oat mixture. Bake for 30 -40 minutes, or until fruit bubbles and topping is golden brown. Serve warm with ice cream or frozen yogurt.

COOK’S NOTES: Double or tripe ingredients as necessary and bake in larger baking dish. Rhubarb is seasonal, so get out and make it now.