Bakerita · by Rachel Conners★ 4.0 (2)
Gluten-Free Strawberry Rhubarb Crisp
NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 22%
CARBS 45G36% OF CAL
6G FIBER26G ADDED5G INTRINSIC8G OTHER31G TOTAL SUGAR
FAT 35G62% OF CAL
15G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free, vegan, and refined sugar-free crisp combining tart rhubarb and sweet strawberries with a pistachio crumble topping. Tangy fruit with a crunchy, nutty finish. A lighter dessert for those avoiding refined ingredients.
dessertamericanbaked good🍳 skillet🔥 oven🥧 baking dishdairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 cups rhubarb (diced)
- 2 cups strawberries (diced)
- 1 teaspoon lemon zest (from 1 lemon)
- 1 tablespoon lemon juice
- 5 tablespoons maple syrup
- ¼ teaspoon salt
- 2 tablespoons tapioca flour
- 1¾ cups 7 oz almond flour
- 2 tablespoons coconut flour
- ½ teaspoon cinnamon
- ¼ cup coconut sugar
- ½ cup coconut oil (solid at room temperature)
- ¼ cup maple syrup
- ¼ cup chopped pistachios or nut of choice
At a glance
PER SERVING · TIME 45M
CAL 25%·PRO 22%
CARBS 45G36% OF CAL
6G FIBER26G ADDED5G INTRINSIC8G OTHER31G TOTAL SUGAR
FAT 35G62% OF CAL
15G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 109mg
- Total sugar
- 31g
- Added sugar
- 26g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 551mg
- Calcium
- 159mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 109MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.