Valentine’s Day is less than a week away, so I decided to share an exclusive recipe from my cookbook Meals Made Simple! This recipe for Gluten-Free Strawberry Rhubarb Crisp is a warm grain-free crisp made with chopped nuts and coconut, resulting in a delicious and festive recipe to make for your loved ones this Valentine’s Day! Rhubarb can be found in all seasons, but if you have trouble finding it at your local grocery store you can easily swap it out for another fruit such as blueberries or blackberries.
I also have a bunch of great Valentine’s Day kid-friendly activities and recipes, date night recipes, and Galentine’s Day fun from my blog and cookbooks. Plus if you don’t have a copy of my cookbook Celebrations yet, it is not too late to grab a copy. You can grab the kindle version or check your local bookstore for a copy. I have an entire section dedicated to Valentine’s Day recipes + date night recipes, so there’s truly something for everyone in the family!
Enjoy this Gluten-Free Strawberry Rhubarb Crisp and scroll down to see more Valentine’s Day recipes!
Valentine’s Day for the Kids:
Cupid’s Arrow Pancakes – Celebrations page 68
Valentine’s Day Date Night:
Champagne Chocolate Strawberries – Celebrations page 40
Eggs Benedict Strata – Celebrations page 113Print
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Dessert
- Cuisine: American
• coconut oil, for greasing the pan
• 2 pounds strawberries, stemmed and halved
• 1 pound rhubarb, cut into 1-inch pieces
• 1⁄4 cup coconut crystals or honey*
• 1⁄4 cup fresh orange juice
• 2 tablespoons arrowroot powder*
• 1 teaspoon vanilla extract
• 1⁄2 cup blanched almond flour
• 1 1⁄2 cups raw pecans
• 6 small dates, pitted
• 1 tablespoon coconut crystals or honey*
• 2 teaspoons ground cinnamon
• 1⁄4 teaspoon sea salt
• 2 tablespoons solid ghee or coconut oil
• 1⁄4 cup unsweetened shredded coconut
* For SCD, use honey and substitute coconut flour for the arrowroot powder.
- Preheat the oven to 350°F. Lightly grease a 2- to 3-quart baking dish with coconut oil.
- Place the strawberries, rhubarb, coconut crystals, orange juice, arrowroot powder, and vanilla in the baking dish and toss to combine.
- Make the topping: Combine the almond flour, pecans, dates, coconut crystals, cinnamon, and salt in a food processor. Pulse until the mixture resembles small gravel.
- Add the ghee and pulse until the mixture starts to clump slightly.
- Stir in the shredded coconut, then spread the topping over the strawberry mixture.
- Bake for 40 to 50 minutes, until the sides are bubbling and the topping is golden.
- Allow the crisp to cool for 20 minutes before serving.
The crisp topping can be made in advance and stored in the refrigerator, tightly wrapped, for up to 5 days.
When rhubarb is out of season, substitute an equal amount of peeled tart apples.
Keywords: breakfast, dessert, grain free, gluten free, paleo, danielle walker, against all grain, dairy free, scd friendly