Rhubarb Berry Crumble - AIP


Prep Time

10 minutes

Cooking Time

30 minutes

Yields

4 servings

Ingredients


3 stalks fresh rhubarb
1 cup mixed berries, fresh or frozen (I used frozen)
1 cup unsweetened coconut flakes
2 tbsp real maple syrup
1 tbsp coconut flour


Directions

Chop the stalks of rhubarb into 1/2 inch pieces and put them into a glass baking dish.  

Add the berries and spread them all around evenly.  

Drizzle the maple syrup on top of the rhubarb/berry mixture, then sprinkle with the coconut flour, and stir it around some to coat the mix.  

Sprinkle the top with the coconut flakes in an even layer over the rhubarb/berry mixture.  

Pop it in a preheated 350F oven for about 30 to 40 minutes, or until the rhubarb is soft and the coconut flakes are a nice toasty colour.   Cool for a few minutes (as long as you can stand it!) and serve with whipped coconut cream on top.


Notes


I made this with rhubarb from my own garden.  The local berries are not ready yet, typically strawberries are ready to harvest around here in mid-to-late June.  My raspberries in my own garden are not ready until late June to early July or so.  Usually I will freeze some of my rhubarb and save it until I have some local strawberries and can make pie!  I love strawberry rhubarb pie! 

Credit

my own cravings