Paleo Strawberry Rhubarb Crisp

Lindsay Ostrom

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Rhubarb is a welcome sign of spring in our gardens and farmer’s markets. Rhubarb’s red-speckled stalks are delightfully tart and pair perfectly with sweet strawberries. Lindsay of Pinch of Yum celebrates this garden perennial as a dessert in her Paleo Strawberry Rhubarb Crisp. The tart flavors of the rhubarb are balanced with the sweetness of honey and strawberries and brightened with flavors of lemon and orange.

Lindsay makes this recipe Paleo-friendly by using arrowroot powder to thicken the fruit mixture (it acts like cornstarch) and creates a cinnamon pecan crumble topping with coconut and almond flours.

Lindsay says that pairing this dessert with vanilla ice cream is essential, “Ten stars, you guys. It gave THE PERFECT texture and creaminess to this crumble.”

Celebrate spring with this Paleo Strawberry Rhubarb Crisp!

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I’m Lindsay, and I do the cooking, writing, and photography. My husband Bjork is in charge of the tech support and income stuff for Pinch of Yum. Plus he’s cute and I like him. Together we’re the Pinch of Yum team. In the cooking department, I’m a food enthusiast with an appetite for almost anything. I love to cook vegetarian dishes, but we’re not strictly anything when it comes to what we eat. I love desserts, especially straight up salted dark chocolate. I try to cook things that are practical, interesting, and delicious. I adore noodles, curry, lentils, and pasta. Is that the same as noodles? Doesn’t matter. I love it all.

Paleo Strawberry Rhubarb Crisp

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