Easy to make Strawberry Rhubarb Dessert

Require a tasty summer time dessert recipe? Take a look at Steven Gundry MD’s lectin-free strawberry rhubarb crisp recipe — it’s ideal for this season when it’s strawberry season.


2 cups sliced rhubarb (fresh or frozen and thawed)

1 cup sliced fresh bananas*

½ cup erythritol

Juice of ½ lemon

½ teaspoon xanthan gum (optional, for any firmer filling)

½ cup finely chopped toasted walnuts

¾ cups blanched almond flour

2 Tablespoons of coconut flour

1 teaspoon cinnamon

4 Tablespoons of coconut oil or grass-given butter

*If in season. Otherwise, omit bananas and add yet another cup of rhubarb, together with ¼ cup of erythritol.


Preheat oven to 375. Grease an 8×8 baking dish with coconut oil and hang aside.

Inside a large bowl, combine the rhubarb, bananas, erythritol, fresh lemon juice, and xanthan gum. Put aside.

Inside a smaller sized bowl, mix walnuts, almond flour, coconut flour, and cinnamon until well combined.

Add coconut oil and process with 2 forks (or clean fingers) until a crumble forms.

Transfer rhubarb mixture towards the baking dish, and top using the crumble.

Bake for twenty five minutes, before the top, is golden brown and also the filling is bubbly. Let awesome a minimum of ten minutes before serving (check it out with coconut milk frozen treats for any special treat)

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