Strawberry-Rhubarb Crisp for Two (grain free)
Strawberry-Rhubarb Crisp for Two (grain free) is a gluten free, lacto ovo vegetarian, primal, and fodmap friendly recipe with 2 servings. One serving contains 380 calories, 3g of protein, and 31g of fat. For $2.46 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 76 people have tried and liked this recipe. valentin day will be even more special with this recipe. It is brought to you by Seasonal and Savory. If you have yacon syrup, unsweetened coconut, salted butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a solid spoonacular score of 49%. Similar recipes are Strawberry Rhubarb Crisp {Gluten Free}, gluten-free strawberry rhubarb crisp, and Gluten Free Strawberry Rhubarb Crisp.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 tablespoon arrowroot starch
¾ cup chopped rhubarb
3 tablespoons salted butter, softened
2 cups chopped, fresh strawberries
½ cup flaked, unsweetened coconut
1 teaspoon pure vanilla extract
1 tablespoon yacon syrup
Equipment:
ramekin
bowl
oven
baking pan
Cooking instruction summary:
Preheat the oven to 350 degrees. In a small bowl, stir together the strawberries, rhubarb, and one tablespoon of arrowroot to coat. Stir in the teaspoon of yacon syrup and the vanilla.In another small bowl, stir together the almond flour, coconut, and remaining arrowroot. Use a fork to cut in the butter, and then stir in the syrup. It will be fairly wet.Lightly butter two, 8 ounce ramekins. Divide the fruit mixture evenly between both, and then use a spoon to spread the topping evenly over the fruit. Place the ramekins in a baking dish with a rim, as you will get some spill-over from the bubbling fruit.Bake for 45 minutes, or until the topping is lightly browned and the fruit juices are bubbly and appear to be thickened. Serve hot or at room temperature.
Step by step:
1. Preheat the oven to 350 degrees. In a small bowl, stir together the strawberries, rhubarb, and one tablespoon of arrowroot to coat. Stir in the teaspoon of yacon syrup and the vanilla.In another small bowl, stir together the almond flour, coconut, and remaining arrowroot. Use a fork to cut in the butter, and then stir in the syrup. It will be fairly wet.Lightly butter two, 8 ounce ramekins. Divide the fruit mixture evenly between both, and then use a spoon to spread the topping evenly over the fruit.
2. Place the ramekins in a baking dish with a rim, as you will get some spill-over from the bubbling fruit.
3. Bake for 45 minutes, or until the topping is lightly browned and the fruit juices are bubbly and appear to be thickened.
4. Serve hot or at room temperature.
Nutrition Information:
covered percent of daily need
