Paleo Rhubarb Strawberry Crisp

rhubarb crisp10It’s rhubarb season which makes me incredibly happy. There are memories attached to it…when we were younger, mom would give us fresh stalks of rhubarb to dip into bowls of sugar. I remember that first dip and bite and the full face pucker that made my cheeks hurt. The mixture of sweet and sour was the ticket. Today I still love the tart goodness of rhubarb tempered with a sweet addition.

The regular crisp recipe I’ve made for years is delicious but not so good for the belly. And I really wanted to dig in myself, so I did some experimenting to come up with a crisp that was healthier, but still tasted like a treat. Chopped pecans give that crunchy “nutty” factor while maple syrup and cinnamon add spicy flavour. I also think the combination of the two flours: almond & coconut give it great texture. This crisp came outta the oven smelling so-o good. Being pro-active, I grabbed myself a small fruit nappy bowl to keep my portion size in control. I’m wondering if the fact that I re-filled it twice mattered? I’m a sucker for rhubarb. Period.

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Crisp is an easy dessert to feed a crowd too..and on short notice. It can be whipped up in no time…and it doesn’t have to look perfect. Rustic is the key:)
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Paleo Rhubarb Strawberry Crisp
Prep time
Cook time
Total time
  • 2½ cups chopped fresh rhubarb
  • 2½ cups chopped fresh strawberries
  • 3 tbsp maple syrup
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • 2 tsp cinnamon
  • ¾ cup chopped pecans
  • ¼ cup maple syrup
  • ¼ coconut oil
  1. Mix rhubarb, strawberries and 3 tbsp maple syrup together and place in baking dish
  1. Stir together almond and coconut flours, cinnamon, pecans and maple syrup. Cut in coconut oil with pastry blender.
  2. Spoon overtop of the fruit mixture.
  3. Bake at 350 for 25 min or until topping becomes golden brown and fruit is bubbling.


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