Prep Time:
Yield:Ingredients
- Topping
- 1 cup cashews
- 1 cup shredded unsweetened coconut
- 1/3 cup granular sweetener of choice*
- 1/4 tsp vanilla
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup coconut oil
- Filling
- 1.5 cups chopped rhubarb
- 1 pint of strawberries chopped
- Juice from 1/2 a lemon
- pinch of salt
- 1/3 cup granular sweetener of choice*
- 1 tsp xanthan gum**
Instructions
- Preheat oven to 350F.
- Mix the cashews and coconut together in your blender or food processor until it has a sandy texture.
- Add the sweetener, vanilla, baking soda, salt and coconut oil and mix until it just comes together.
- Put the topping in the fridge while you work on the filling.
- Chop the rhubarb in to 1 inch pieces and quarter the strawberries.
- Toss them in the lemon juice.
- Mix the salt, sweetener and xanthan gum together and then mix in to the fruit.
- Toss the fruit so it’s coated with the sweetener mixture.
- Put the filling in to a casserole dish with high sides.
- Crumble the cashew/coconut mixture evenly over the fruit.
- Cover the dish with tinfoil.
- Bake for 40 minutes.
- Remove the tinfoil and bake for another 10 minutes or until the top is evenly browned.
- Let cool for 5 minutes before serving.
- Top with whipped coconut cream or ice cream.
Notes
*If you want this to be low carb you can use Swerve or your preferred sweetener. Be sure to check for conversion amounts!
**Xanthan gum replaces the cornstarch you find in many traditional recipes. You could leave it out, but it will change the texture.
