I saw rhubarb at the farmers market this week and couldn’t resist trying my hand at creating a gluten-free/ dairy free Paleo-version. I hope you enjoy this fruit-filled dessert! Serves 8.
4-5 cups (or about 5 stalks) rhubarb
5-6 cups organic fresh not frozen strawberries (halved or quartered, depending on size)
1 1/2 tsp. orange zest
1/8 cup Stevia
1 tsp. vanilla
For the Crumble Top:
½ cups almond meal
1 scoop vanilla protein powder
3 tsp. cinnamon
3 tsp. vanilla
¼ cup applesauce unsweetened
2 tablespoons of Stevia
½ cup egg whites
1/2 cups finely chopped pecans
Combine the first 5 ingredients in a large town and mix well.
Grease a 9x13 inch pan and preheat your oven to 350 degrees.
Pour fruit mixture into prepared pan.
Combine dry ingredients for crumble topping, mixing well, then add the wet ingredients and stir to combine.
Using your hands crumble the topping over the fruit and place in the oven.
I bake mine one rack lower than the middle of the oven so that the fruit gets done and the top doesn't over brown.
Bake for about 35 minutes or until the fruit is bubbly and the top is nicely browned and crisp.
Serve warm with unsweetened milk or Protein Vanilla Ice Cream.
Nutritional InformationCalories: 115
Protein: 5.5 grams
Fats: 7 grams
Carbs: 7.5 grams
Sugar: 2.5 grams