You know summer is just around the corner when rhubarb is ready for the picking! Love rhubarb? So do we! Check out the “Rhubarb Collection” of recipes below, in addition to my latest FAVORITE Strawberry Rhubarb Crisp with Coconut Topping ! 🙂

• Rhubarb Ginger Fizz Spritzer
• Rhubarb Cake with Toasted Sugar & Cinnamon Top
• Rhubarb Sauce
• Rhubarb Clafouti
• Rhubarb Crisp
• Paleo Rhubarb Strawberry Tart

Ingredients

Filling

• 6 large stalks of rhubarb, cleaned and cut into 1/8″ slices (about 1 1/2 cups)
• 2 lbs fresh strawberries, hulled
• 2 Tbsp arrowroot powder (this is a thickener)
• 1/4 cup freshly squeezed orange juice

Topping

• 1 cup unsweetened shredded coconut
• 1/4 cup golden flax meal
• 2 Tbsp coconut flour
• 1/4 cup coconut oil or butter
• 2 Tbsp honey

Directions

• Oven to 350
• For filling: place rhubarb and strawberries in a large bowl
• In a small bowl, mix orange juice and arrowroot powder until dissolved and then toss thoroughly with fruit
• For topping: pulse together shredded coconut, flax, coconut flour in food processor
• Add oil or butter and honey and pulse until dough forms
• Sprinkle topping over fruit
• Cover dish with tinfoil and bake 30-40 minutes until bubbling.. remove tinfoil and bake an additional 10 minutes until topping is crispy and golden
• Serve warm!

I love making paleo dishes and then adding something totally non-paleo like ice-cream. 🙂 This crisp is on the tarter side, so vanilla ice-cream or simply some coconut milk actually adds a delicious balance! Without the ice-cream, this dish is paleo, gluten-free, dairy free, soy free, vegetarian, vegan.. you get the picture. Enjoy however it works best for you! 🙂

Thank you for the recipes and inspiration Elana’s Pantry.

Enjoy!