I don’t buy rhubarb often, but every once in a while I love making a rhubarb dessert. My grandparents used to grow both rhubarb and strawberries in their garden, and in the summer there was always plenty of both. When I was very young the flavor felt too strong for me, but I grew to love it — especially paired with my favorite fruit, strawberries.
A crisp is my favorite way to use them together. Mix up the fruit, stir together the topping, spread it on, and bake. That’s really it.\
A SCD Diet Recipe for Strawberry-Rhubarb Crisp
This version is SCD friendly with no grains, no refined sugar. The topping uses almond flour and coconut flour with honey and butter, and the honey caramelizes as it bakes, giving the topping a genuinely satisfying crunch. It won’t be identical to a traditional oat-and-flour crisp, but the light, nutty, buttery flavor works beautifully with the fruit. I think you’ll like it.
What Ingredients are Needed for this Recipe:
Ingredients
Filling
- 2 cups rhubarb, peeled if needed and roughly chopped into half-inch pieces
- 2 cups strawberries, roughly chopped
- 1/3 cup honey
- 1 tbsp coconut flour
- 1 tbsp lemon juice
- 1/4 tsp ground ginger (or 1 tsp freshly grated)
- 1 tsp cinnamon
A note on peeling rhubarb: It depends on the stalks. If the skin is thick and tough, it will be more bitter and stay tough after baking — peel it. If it’s young rhubarb with thin, lighter-colored skin, it may not need it. What I do is slice off one end of the stalk — if the skin starts to peel away easily on its own, I go ahead and peel the whole thing.
Topping
- 3/4 cup almond flour
- 1 tbsp coconut flour
- 1/8 tsp salt
- 1/4 cup honey
- 1/4 cup cold butter
- 1/2 cup chopped pecans
- Cinnamon for sprinkling on top (optional)
Instructions
This recipe makes 4 individual 8 oz ramekins or one 8×8 casserole dish. Preheat your oven to 350 degrees.
For the filling, combine all filling ingredients in a large bowl and stir well until the fruit is evenly coated. Spoon into your ramekins or casserole dish.
For the topping, add the almond flour, coconut flour, salt, and honey to a mixing bowl and stir until combined but still crumbly. Cut the cold butter into cubes and work it into the flour mixture, a potato masher works fine if you don’t have a pastry cutter. Stir in the chopped pecans, then spread the topping evenly over the filling. Dust the tops lightly with cinnamon.
Bake 35 to 40 minutes for ramekins, or 45 to 50 minutes for the casserole dish, until the filling is bubbling and the topping is browned and crispy on top.
Why Crisps Work So Well on the SCD Diet
Dessert on the Specific Carbohydrate Diet can feel limiting, especially when most traditional baked goods rely on wheat flour, oats, and refined sugar. A fruit crisp sidesteps all of that naturally. The filling is just fruit, honey, and spices. The topping swaps grain-based flour for almond flour and uses honey in place of sugar. There’s nothing to miss and nothing to fake.
Rhubarb and strawberries are both SCD legal, and together they bring enough natural tartness and sweetness that you don’t need much honey to make the dessert feel indulgent. The almond flour and pecan topping adds a richness that makes this feel like a real dessert ,not a compromise.
FAQs
Can I substitute a different nut flour for the almond flour?
Yes. Hazelnut flour, cashew flour, or any other nut flour you have on hand can be swapped in at a 1 to 1 ratio. The flavor will shift slightly depending on what you use, but the texture should be comparable.
Should I serve this warm or cold?
Either works. Warm from the oven the filling is syrupy and the topping is at its crispiest. Cold from the fridge it firms up and the flavors deepen a bit — almost more like a tart. Both are good.
What pairs well with this crisp?
This is wonderful with a dollop of SCD yogurt made with heavy cream, which adds a cool, tangy contrast to the warm fruit. A scoop of vanilla frozen yogurt or vanilla coconut milk ice cream also pairs beautifully if you want to lean into the dessert a little more.
Strawberry Rhubarb Crisp (SCD Friendly)
Equipment
- 1 potato maser (I used a meat separator, but a cutting tool works best
Ingredients
Filling
- 2 cups rhubarb peeled if needed, roughly chopped into half-inch pieces
- 2 cups strawberries roughly chopped
- ⅓ cup honey
- 1 tbsp coconut flour
- 1 tbsp lemon juice
- ¼ tsp ground ginger or 1 tsp freshly grated
- 1 tsp cinnamon
Topping
- ¾ cup almond flour
- 1 tbsp coconut flour
- ⅛ tsp salt
- ¼ cup honey
- ¼ cup cold butter
- ½ cup pecans roughly chopped
- Cinnamon for sprinkling on top optional
Instructions
Filling
- Preheat oven to 350℉ / 180℃
- Add all filling ingredients to a large bowl and stir until fruit is evenly coated.
- Spoon filling evenly into 4 individual 8 oz ramekins or one 8×8 casserole dish.
- If using ramekins set them on a baking tray to make it easier to get them in and out of the oven
Topping
- Add almond flour, coconut flour, salt, and honey to a mixing bowl and stir until combined but still crumbly.
- Cut cold butter into cubes and work into the flour mixture using a pastry cutter or potato masher until incorporated.
- Stir in chopped pecans.
- Spread topping evenly over filling.
- Dust lightly with cinnamon
- Bake ramekins 35 to 40 minutes, or casserole dish 45 to 50 minutes, until filling is bubbling and topping is browned and crispy.
Notes
The topping won’t be as crunchy as a traditional crisp made with flour, oats, and sugar, but the almond flour topping is quite pleasing. The light, nutty, buttery flavor blends perfectly with the fruit and the honey caramelizes to give the
Nutrition
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