Description
A delightful and quick-to-assemble dessert combining sweet strawberries and tangy rhubarb with a crunchy topping.
Ingredients
- 2 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and halved
- 1 cup gluten-free rolled oats
- 1/2 cup coconut sugar
- 1/3 cup almond flour
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the chopped rhubarb and strawberries with 1/4 cup of coconut sugar in a large bowl. Mix well and pour into a greased baking dish.
- Mix the oats, remaining coconut sugar, almond flour, cinnamon, and salt in another bowl.
- Stir in the melted coconut oil and vanilla extract until the mixture becomes crumbly.
- Spread the oat mixture evenly over the fruit.
- Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbly.
- Serve warm with a scoop of Greek yogurt, whipped coconut cream, or a scoop of ice cream.
Notes
For creative presentations, plate in individual dishes and add a dollop of whipped cream or sprinkle with chopped nuts. Can store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American