I have been getting creative lately in order to use up our bumper crop of rhubarb, making large batches of salsa, chutney to serve over my pork at dinner, and even rhubarb ice cream. I recently decided that I ought also to try my hand at making good old-fashioned rhubarb crisp – but free of grains and refined sugars, of course. I relied mainly on the natural sweetness of strawberries to balance out the tartness of my rhubarb, and added only a small bit of honey – from bees that live on the farm right down the road from us. (And let me tell you, that honey tastes better than anything I have ever found in any store.) I made this recipe for two, but it is very simple to halve, double, or triple, depending on the size of the crowd you will be feeding – I love the ease of serving that comes with individual ramekins.
1 cup rhubarb, chopped
2 tbsp honey
1 tbsp water
1 cup strawberries, sliced (previously frozen works fine, if this year’s strawberry crop is not quite ripe for the picking)
Arrowroot powder to thicken
¼ cup coconut flour
2 tbsp grass-fed butter
2 tbsp chopped nuts (I opted for pecans, which added a nice sweetness)
1 tbsp honey
Preheat your oven to 350. Place your sliced rhubarb, honey, and water into a saucepan and cook until the rhubarb is fork-tender. Remove the pan from the heat and stir in the strawberries. At this point you will want to thicken the juices by adding arrowroot. Add a little bit at a time, stirring between each addition, until you achieve your desired consistency. Place your fruit mixture into your greased ramekins. In a separate bowl, cut the butter into the coconut flour until it reaches a crumbly consistency. Stir in the nuts and honey, and sprinkle evenly over your fruit. Bake your crisps for about twenty minutes, or until the fruit mixture is hot and bubbly and the crust is nicely browned.
I am sharing this recipe at Slightly Indulgent Tuesday, What’s On The Menu Wednesday, Works For Me Wednesday, What’s On Your Plate, Healthy Today Wednesday, Foodie Wednesday, Real Food Wednesday, Gluten-Free Wednesday, Frugal Food Thursday, Full Plate Thursday, and Let’s Do Brunch at the 21st Century Housewife.