Strawberry Rhubarb Crisp (GF DF EF)

Summertime and the livin' is easy. The fish are jumpin', and the rhubarb is high...

I know that's not how the song goes, but every summer, the rhubarb threatens to take over my garden. It grows so well up here in Alaska, and luckily it is a versatile plant, just like this recipe! I've also made it with blueberries or raspberries instead of strawberries. For the 4th of July BBQ this year, I made it with just rhubarb, and then made strawberry ice cream to accompany the crisp. (Guess what we will be learning to make in my next video?) And of course, you can always make this recipe with wheat flour and dairy milk!

Alas, Wix is not allowing me to post the video link from YouTube. Thank you Wix.

Fruit:

7 cups rhubarb

3/4 cup sugar

1/2 teaspoon salt

5 tablespoons flour

1 cup strawberries (optional

Dough:

1 1/2 cups GF flour

1/2 cup sugar

3 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons coconut oil

3/4 cup coconut milk

1 teaspoon vanilla

Oven: 350F

2 quart baking dish

Chop rhubarb into about 1/2" pieces. Place in large bowl. In a small bowl, mix dry ingredients for fruit. Add to rhubarb and mix. Dump into a 2 QT baking dish. Cut strawberries and place on top. Set aside.

In a mixing bowl, combine dry ingredients for dough. Cut in coconut oil, mix until sandy. Add milk and vanilla, and mix until combined.

Spoon on fruit and spread around until top is covered.

Place in 350F oven and bake for 50 minutes, or until top is golden brown.

Tip: place a baking sheet with foil underneath to catch any drips!