SCD Recipe: Strawberry Rhubarb Crisp

Name: Strawberry Rhubarb Crumble
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 1/2 cups chopped strawberries (large pieces - cut medium strawberries in half); 2 cups chopped rhubarb (3 stalks chopped in half inch cubes); 1/3 cup honey; 1 tbsp lemon juice; 1/2 tsp cinnamon; 1 cup almond flour; 1 tbsp coconut flour; 1 tsp cinnamon; dash sea salt; 1 tbsp honey; 4 tbsp cold butter (chopped into cubes)

Written by Sherry Lipp Published on June 2, 2016 in SCD Crisps & Cobblers, SCD Desserts, SCD Recipe

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This recipe is very easy and only requires a few ingredients. I love it because it’s light, but very comforting. It also only uses a little bit of almond flour so if you’re not ready for a heavier almond flour recipe this is perfect.

This SCD and Paleo friendly Strawberry Rhubarb Crisp is a great dessert but no one will think less of you if you eat it for breakfast – it’s mostly fruit after all!

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Strawberry Rhubarb Crumble

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Author Sherry Lipp

Ingredients

Filling

2 1/2 cups chopped strawberries large pieces – cut medium strawberries in half
2 cups chopped rhubarb 3 stalks chopped in half inch cubes
1/3 cup honey
1 tbsp lemon juice
1/2 tsp cinnamon

Topping

1 cup almond flour
1 tbsp coconut flour
1 tsp cinnamon
dash sea salt
1 tbsp honey
4 tbsp cold butter chopped into cubes

Instructions

Filling

Preheat oven to 350 degrees
Add all filling ingredients to a large mixing bowl
Stir so fruit is coated with honey

Topping

Add almond flour, cinnamon, honey and dash of salt to a mixing bowl
Stir until honey is evenly mixed with dry ingredients
Add butter
Mix butter until mixture is fairly crumbly (it will be sticky because of the honey) – you can use a pastry cutter or the flat paddle and a stand mixture, but I was able to do it just by stirring

Assembly

Lightly butter an 8″ or 9″ inch casserole dish
Pour fruit mixture into prepared casserole dish
Cover with topping
Cover and bake for 20 minutes
Remove cover and bake for another 20 – 25 minutes until rhubarb is soft (bigger rhubarb pieces will require longer baking time)
Serve warm or chilled
Store any leftovers in the refrigerator

Author
Recent Posts

Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.

4 Comments

Susannah
June 28, 2016 at 4:30 pm · Reply

Hi Sherry.
How much honey goes into the topping?

Thanks!
Susannah S.
- Sherry Lipp
  June 30, 2016 at 7:03 am · Reply
  
  Thank you! It’s one tablespoon. I have updated the recipe. Sorry about that!
  - Susannah
    July 3, 2016 at 3:31 pm · Reply
    
    No probs, can’t wait to make this. Also you’re my hero for coming up with an angel food cake recipe. What do you usually do with all the leftover yolks?
    - Sherry Lipp
      July 8, 2016 at 7:18 am · Reply
      
      I usually make lemon curd with the leftover yolks. Lemon curd is great on its own, but you can also use it for different recipes: https://scdforlife.com/2013/09/scd-recipe-glazed-lemon-tea-cake-with.html
      
      https://scdforlife.com/2015/06/scd-recipe-strawberry-lemonade-cream-pie.html
      
      I don’t always separate the eggs for these, but you can just use yolks.

SCD Recipe: Strawberry Rhubarb Crisp