It's Farmer's Market time again. Fresh rhubarb anyone? You see it there in the stall, cheap, strangely tasty-looking, so you buy it. And it sits on your table or in your fridge for a few days. The ambitious idea you had of making jam sounds absolutely insane in this heat wave. Your frugal heart can't endure to just throw it out...and then you realize there are those strawberries you found on sale...
Here's a no-added-sugar, fresh-from-the-market/garden, gluten-free recipe for dessert perfection. One catch, you do have to bake it. The good news is it's quick. Make it late at night for that tasty midnight snack or a delicious cold breakfast.
Bonus: It's easy enough that the kids will love to help!
Strawberry Rhubarb Crisp Perfection
5(ish) Stalks Rhubarb
2 Cups Fresh Strawberries
3 Tbs Applesauce
1/3 Stick Butter
1 Cup Almond Meal
1/3 Cup Fine, Unsweetened) coconut
Pure Almond Extract
Toss the chopped rhubarb, strawberries, and applesauce into a 9" square glass pan.
In a medium bowl toss the almond meal, coconut, and a few pinches of salt. add the butter gradually and crumble. Add a 1/2 tsp or so of almond extract. (More if you like a macaroon taste, or you can use vanilla.)
Arrange the crumble over the filling.